A10 Darkness
Liquid Ale yeast from Imperial Yeast.
Lab
Imperial Yeast· Ale · Liquid · A10
Specs
Attenuation
71–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–22°C
63–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
StoutIrish DryAmerican StoutAmerican BarleywineBlack IPAAmerican Brown AleRobust PorterWinter Seasonal BeerImperial StoutAmerican Strong AleBrown PorterSweetOatmealForeign Extra+16 more
Common questions
- What is the A10 Darkness equivalent?
- Irish Ale, OYL-005 Irish Ale, WLP004 Irish Ale Yeast, and 1084 Irish Ale — the same strain from other labs, the Irish Ale (1084) strain.
- What is A10 Darkness's attenuation?
- 71–75% apparent attenuation.
- What temperature should I ferment A10 Darkness at?
- 17–22°C is the recommended range.
- What beer styles is A10 Darkness good for?
- Stout, Irish Dry, American Stout, American Barleywine, Black IPA, American Brown Ale, Robust Porter, Winter Seasonal Beer, Imperial Stout, American Strong Ale, Brown Porter, Stout, Sweet, Stout, Oatmeal, Stout, Foreign Extra, Stout, Tropical, British Strong Ale, Wee Heavy, Irish Red Ale, Red IPA, Red Ale, Wheatwine, English Mild, Extra Special Bitter, Bitter, English IPA, Scottish Ale, English Barleywine, Old Ale, American IPA, and American Pale Ale & Imperial IPA.
Brew with A10 Darkness
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