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.
The flavour and body contributed by Belgian Abbey yeast is sweeter and a less dry strain, this yeast shows malt character and 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 and aroma characteristics.
Recommended for: Belgian Pale Ales, Abbey Ales
|Alcohol Tolerance||ABV 8%|
|Dosage||20 liters | OG 1.050 - more = 2 packs|
|Flocculation||Medium - High|
|Liquid / Dry||Dry Yeast|
|Yeast Strain||Saccharomyces cerevisiae|
|Fermentation Temperature||18 - 25°C|
|Attenuation||73 - 77%|
|Storage instructions||in cooler|
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