Originating from a traditional London brewery, the London Ale III yeast has a wonderful malt and hop profile. A true top cropping strain, the 1318 strain produces beer with a fruity, very light and softly balanced palate, finishing slightly sweet.
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 10% ABV
Styles: American Amber Ale, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Mild, Oatmeal Stout, Old Ale, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
For American Amber ales, the 1318 strain blends well with worts produced with lower amounts of caramel malts(<5%) in the grist, allowing hops such as Amarillo and Simcoe to pop through the malt, especially the aromatic properties garnered from both due to dry hopping.
For creating British Bitters, the yeast attenuates higher amounts of sugars than the 1968 strain.
For Mild ales, the London III allows the malt character of the style to shine, allowing earthy hop varieties such as Fuggles to complement the slight roast of the finished beer.
For hoppier Rye IPA’s with Cascade hops, the yeast nicely accentuates the rye in the grist (~30%) while providing space for the citrus, piney, fruity character of the hops.