• Premium ale strain crafted for New England and other hop-forward IPAs
• Produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles
• Recommended for NEIPA, Juicy IPA, American IPA, Hazy Pale Ale, and Fruit-Infused IPAs
• Ferment between 59-77°F

Angel Yeast LA03 is a premium ale strain crafted for New England and other hop-forward IPAs. It produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles. With medium attenuation and medium-to-high flocculation, LA03 creates a soft, juicy mouthfeel and bright appearance. POF-negative and non-diastatic, it’s designed for brewers seeking aromatic depth without harsh phenolics.

• Fruity ester profile: tropical fruit, mango, citrus, red berries

• Medium-to-high flocculation for a clean haze

• Medium attenuation (~71–75%) for juicy mouthfeel

• Ferments at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)

• POF-negative and non-diastatic

• Alcohol tolerance up to 10% ABV

Fermentation Range:
59–77°F (15–25°C)
Recommended for best aroma: 64–72°F (18–22°C)

Usage Rate:
0.5–1.0 g/L (50–100 g/hL); boost to 1.5–2.0 g/L (150–200 g/hL) for higher gravity or haze intensity

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. Temper to fermentation temperature and pitch within 30 minutes to maintain yeast health.

Applications:
NEIPA • Juicy IPA • American IPA • Hazy Pale Ale • Fruit-Infused IPAs