Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.
- Yeast Characteristics: Saccharomyces Cerevisiae.
- Recommended Temperature Range: 18-28c.
- Killer Factor: Sensitive.
- Performance Characteristics: 5- High, 1- Low.
- Attenuation: 82-88%
- Flocculation Rate: 3
- Compaction: 2
- Dry Weight: 93-96%
- GMO Status: GMO Free.
Aroma Characteristics: Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.
Flavour/Mouthfeel: Belgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and very complex ester characters. These characters exhibit a beautiful marriage of spice and fruit estery alcohol goodness,
Higher Alcohol Beers: With an alcohol tolerance of 10% ABV, this strain is not suitable for very high alcohol beers, but is ideal for Belgian Tripels and Trappist style ales up to 10% ABV.
Suitable For: Belgian Trippel Style & Trappist Style Beers.