Description
Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.
Characteristics:
Aroma – This strain exhibits a plethora of spice and fruity esters, it has a banana and an almost sub-tropical character to it that is very applicable to Belgian ales.
Flavor/Mouthfeel – The flavor and body contributed by Belgian Abbey yeast is sweeter and a less dry strain, this yeast shows malt character and an amazing ester profile.
Higher ABV Beers – Not such a useful strain for higher alcohol beers, this strain will struggle over 8% ABV although strong beers will create excellent flavor and aroma characteristics.
Strain: Saccharomyces cerevisiae
Attenuation: 73-77%
Flocculation: Medium-High
Alcohol Tolerance: 8% ABV
Optimum Fermentation Temp: 64°F – 77°F
Use: Beer
Styles:
Belgian Pale Ales
Abbey Ales
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