A20

A20

Citrus

Ales

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A20

“Wild” saccharomyces yeast strain known to produce a huge citrus fruit ester profile.

Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A “wild” saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain. Keep an eye on your fermentations, it does like to hit a false terminal and then slowly finish out the rest of fermentation. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. Diastaticus. This yeast strain is not a genetically modified organism (GMO).

    Available In:
Temperature
67-80 °F / 19-27 °C
Haze
low
Flocculation
low
Phenolic Off-Flavor
negative
Attenuation
73-75%
Diastatic
positive
Alcohol Tolerance
10%

Beer Styles

American Pale Ale
American Pale Ale

A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.

Hazy IPA
Hazy IPA

Highly aromatic IPAs with low-bitterness and pronounced citrus or tropical notes, which have a hazy or cloudy appearance.

Imperial IPA
Imperial IPA

A prominent-to-intense hop aroma that is often derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.

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