Mangrove Jack’s New World Strong Ale Yeast M42

• Suitable for IPAs, Porters, Russian Imperial Stouts and more.

Yeast Strain Description

A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.

Technical Characteristics

STRAIN CLASSIFICATION: Saccharomyces cerevisiae RECOMMENDED TEMPERATURE RANGE: 16 – 22°C (61 – 72°F) KILLER FACTOR: Sensitive ATTENUATION: 77 – 82% FLOCCULATION RATE: High COMPACTION: High VIABLE YEAST CELLS: >5 x 109 cells per gram DRY WEIGHT: 93 – 96% WILD YEAST: <1 per 106 cells TOTAL BACTERIA: <1 per 106 cells GMO STATUS: GMO Free

AROMA CHARACTERISTICS

Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, andmild spice. Esters will be nearly absent in normal strength beers fermented cool; below20°C (68°F).

FLAVOUR / MOUTHFEEL CHARACTERISTICS

Beers fermented with this strain will finish dry, and very light beers will not be thin orwatery. Acidity will be low, and mouth feel will be light and soft on the palate with asmooth non astringent texture. As this strain is highly flocculent and resilient and notprone to autolysis, it is excellent for cask or bottle conditioning.

HIGHER ALCOHOL BEERS

Ester formation will be slightly elevated in higher alcohol beers. The character of theesters will be pleasant with ripe apple and pear dominating, along with faint banana.Beer will be dry, but a perception of malt sweetness will survive in the aftertaste alongwith malt character and complexity. Alcohol should be warming, not hot.