Coopers attenuation?

Does anybody know approx. what the attenuation of Coopers dry yeast is? Or at the very least if it is higher/lower than Nottingham.

Thanks

From howtobrew.com:

Cooper's Ale (Cooper's)
All-purpose dry ale yeast. It produces a complex woody, fruity beer at warm temperatures. More heat tolerant than other strains, 65-75¡F; recommended for summer brewing. Medium attenuation and flocculation. Attenuation: 73-77 %

Nottingham Ale (Lallemand)
A more neutral ale yeast with lower levels of esters and a crisp, malty finish. Can be used for lager-type beers at low temperatures. High attenuation and medium-high flocculation. Fermentation range of 57-70°F.

Thanks for that Yooper. I did a quicky yahoo search. I should have known to go right to howtobrew.

73-77% huh? That's the same as Nottingham I believe. I was told that Cooper's was higher. Oh well. I do like the part about it being for summer brewing. I may have to switch over since it is starting to heat up.