Wyeast 1335 British Ale II
Species: Saccharomyces cerevisiae
A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
Origin:
Flocculation: high
Attenuation: 73-76%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 10% ABV
Cell Count: 100 Billion
