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. |
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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 |
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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 |