Australian ale strain from Mauribrew. Few sources available, with no official ones. rumoured to be the same yeast as Coopers Ale. Attenuation numbers based on the fermentation example in their PDF-sheet.
Flavour/Aroma
Mauribrew ALE 514 has a neutral profile thus enhances malt flavours of the beer. Slight fruity notes are enhanced on higher gravity brews. Mauribrew ALE 514 leaves some chewy mouthfeel to the beer. It is best used for medium to heavy bodied beers where a low level of fruity ester character is desired eg. Amber Ales, Irish Red Ale, Scottish Ale, Bière de Garde.
Usage
Rehydrate the yeast by slowly sprinkling it into 5 to 10 times its weight of clean water between 37 to 40°C (98 to 104°F).
Allow to stand for 15 minutes then adjust the temperature of the rehydrated yeast to within 5°C (41°F) of the wort to be inoculated by adding wort to the yeast and water solution. Never subject the yeast to temperature shock. For best results the wort should be 15°C (59°F) or higher.
Add this rehydrated yeast to the wort to initiate fermentation and aerate.
Use the rehydrated yeast within 30 minutes of rehydration.