• Dipa Ale is a strong fermenter popularly referred to as ​“Conan.”
• The strains 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 Ale V (OYL-011) for enhanced haze and complex, fruity ester profile.

Strain Type: Ale | Flocculation: Medium-Low | Attenuation: 72-80%

Temperature Range: 65–72° F (18–22° C) | Diastatic: No

Phenolic: No | Alcohol Tolerance: 11% ABV