Moderate alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.
- Yeast Classification: Saccharomyces Cerevisiae.
- Recommended Temperature Range: 18-25c.
- Killer Factor: Sensitive.
- Performance Characteristics: 5- High, 1- Low.
- Attenuation: 73-77%.
- Flocculation Rate: 4
- Compaction: 4
- Dry Weight: 93-96%
- GMO Status: GMO Free.
Aroma Characteristics: 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.
Flavour/Mouthfeel: The flavour and body contributed by Belgian Abbey yeast is a sweeter and a less dry strain, this yeast shows malt character and an amazing ester profile.
Higher Alcohol Beers: Not such a useful strain for higher alcohol beers, this strain will struggle over 8% ABV although strong beers will create excellent flavour & aroma characteristics.
Suitable For: Belgian Pale Ales & Abbey Ales.