Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers.
- Yeast Classification: Saccharomyces Cerevisiae.
- Recommended Temperature Range: 18-28c.
- Killer Factor: Sensitive.
- Performance Characteristics: 5- High, 1- Low.
- Attenuation: 82-88%
- Flocculation Rate: 3
- Compaction: 3
- Dry Weight: 93-96%
- GMO Status: GMO Free.
Aroma Characteristics: This yeast develops ripe fruit, especially plum like esters during fermentation which are prominent in the finished beer, it will also show a lightly balanced phenolic character.
Flavour/Mouthfeel: Beers fermented with this yeast exhibit excellent classic Belgian ale flavour, clove hints with a multitude of fruit esters, alcohol and banana character.
Higher Alcohol Beers: High alcohol beers are this strains bread & butter, with a high alcohol tolerance of 12% ABV, strong beers just create excellent flavour and aroma characteristics.
Suitable For: Belgian Strong Golden & Belgian Strong Dark Ales.