CellarScience® CALI Dry Yeast Info: Fermentation Range: 59–72°F/15–22°C Apparent Attenuation: 75–84% Alcohol Tolerance: 10–11% ABV Roasted sliced habanero added 30 minutes into boil. Two full roasted habaneros added 45 minutes into the boil. All peppers had seeds and char (from roasting) removed.
British Old Ale 17b