Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is
exceptionally fruity with hugely complex esters and is highly flocculant.
RECOMMENDED TEMPERATURE RANGE: 18 - 25°C (64 - 77°F)
ATTENUATION: 73 - 77%
FLOCCULATION RATE: Medium - high
COMPACTION: Medium - high
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.