Dry Belgian Ale
| Brand: | The Yeast Bay |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
Dry Belgian Ale is single strain of STA1+ Saccharomyces cerevisiae isolated from a unique golden strong ale showcasing an ester profile of apple, pear and light citrus fruit with some mild spicy and peppery notes. This strain is highly attenuative and alcohol tolerant. It produces beers with a surprising amount of body without the use of specialty grains or adjuncts. This strain exhibits high diastatic activity.
Brewing Properties of Dry Belgian Ale
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
85-100% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
High |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
68-74° F (20-23° C) |
Common Beer Styles using Dry Belgian Ale
These are the most popular beer styles that make use of the Dry Belgian Ale yeast:
Ales
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