PROFILE: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). BEER STYLE: Dry Stout, Irish Red Ale, American Amber Ale, Robust Porter, Baltic Porter, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Strong Scotch Ale, American Barleywine, Spice/Herb/or Vegetable Beer, Other Smoked Beer, Wood-Aged Beer ABV (APPROX): 12% FLOCCULATION: medium APPARENT ATTENUATION: 71-75% TEMPERATURE RANGE: 62-72°F (16-22°C)