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Neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers
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Medium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference
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Recommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale
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Ferment between 59-77°F
Angel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves.
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Exceptionally clean, neutral ale profile
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Medium flocculation for clear, bright beer
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Moderate attenuation (~75–85%) for balanced finish
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Ferments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)
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POF-negative and non-diastatic
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Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Optimal range: 64–72°F (18–22 °C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 2.0 g/L (200 g/hL) for high-gravity or adjunct-rich worts
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health.
Applications:
Blonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale
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