Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature:
65-69
°F
(18-21
°C)
Alcohol Tolerance: Very High
More Information:
http://www.whitelabs.com/beer/strains_wlp099.html