This strain was selected based on its ability to produce English-style ales. It is a strong fermenting strain with rapid attenuation of fermentable sugars. Most noteworthy is this strains alcohol tolerance, producing commercial ales with up to 9.5% alcohol.

TYPE
Saccharomyces cerevisiae
Top Fermenting Ale Brewing Yeast

TEMPERATURE RANGE:
Thanks to its high temperature tolerance Mauribrew Ale can ferment from 15°C up to 32°C.
Desirable flavour characters result with this strain through the 16-24°C temperature range.Beer structure may benefit from fermentations with this strain after acclimatising to lower temperatures for prolonged yeast contact at 12-15°C.

INOCULATION RATE : 50-80g/hl

RATE OF FERMENTATION
A rapid fermenter at warm ambient temperatures, resulting in a typical fermentation time of between 3 and 7 days.

DEGREE OF ATTENUATION
This strain rapidly attenuates fermentable sugars with typical wort falling from a gravity of 1040-1045 resulting in a beer of less than 1008.

ALCOHOL TOLERANCE
This ale yeast is renowned for its tolerance in commercial beer styles with up to 9.5% alcohol.

YEAST HEAD FORMATION
Though a top fermenter, this yeast produces nominal yeast head through stages of maximum gravity loss.

FINAL CLARITY
One of the selection criteria used for this strain was its generally very good settling properties even at warmer ambient temperatures 20-30°C.