Happy Yeast Scottish Ale
Yeast for making English and Scottish style ales (e.g. Scotch Ale, Scottish Ale, Stout, Oatmeal Stout, Bitter, Pale Ale etc.)
This yeast generates many esters, giving the finished product a very fruity flavour profile.
Scottish Ale has a good ability to ferment very quickly, it is medium flocculent and settles quite quickly at the end of fermentation.
Yeast strain: Saccharomyces cerevisiae
Brewing parameters:
Beer styles: all types of British Ales and modern ciders
Fermentation kinetics: fast. 8 days at 22°C, 16 days at 12°C*
Fermentation temperature range: 12-25°C
Flocculation and sedimentation ability: good
Estimated efficiency: 75–80 %*
Fermentation kinetics: fast. 8 days at 22°C, 16 days at 12°C*
Fermentation temperature range: 12-25°C
Flocculation and sedimentation ability: good
Estimated efficiency: 75–80 %*
Alcohol tolerance: 14% ABV
*At normal density of 1,050, 100% barley malt

DOSAGE RECOMMENDATION*
50-80 g/hl cold herb at 18-25°C
Rehydration:
Dissolve the yeast in boiled chilled water at 18-25°C at a ratio of 1:10 and let it rest for 20 minutes. Subsequently
Mix well to achieve complete suspension of the yeast. Pour the yeast directly into the yeast tank.



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