A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range. Many brewers enjoy blending DIPA with British V (OYL-011) for enhanced haze and complex, fruity ester profile.
Strain Type
Ales
Flocculation
Medium-Low
Attenuation
72-80%
Temperature Range
65–72° F (18–22° C)
Alcohol Tolerance
11%
