Description
Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.
Characteristics
| Beer Types | Suitable for Belgian Pale Ales and Abbey Ales. |
|---|---|
| Aroma | 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 sweeter and a less dry strain, this yest 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% although strong beers will create excellent flavour and aroma characteristics. |
Specifications
| Strain Classification | Saccharomyces cerevisiae |
|---|---|
| Recommended Temperature Range | 64 - 77°F (18 - 25°C |
| Performance Characteristics | (5- high, 1- low) |
| Attenuation | (73 - 77%) |
| Flocculation | 4 |
| Compaction | 4 |
| Viable Yeast Cells | >5 x 109 cells per gram |
| Wild Yeast | <1 per 106 cells |
| Total Bacteria | <1 per 106 cells |
| GMO status | GMO Free |
