Abbey Ale Yeast
| Brand: | White Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Comparison | Compare with other yeast |
Description
This is a traditional Belgian abbey strain that produces cherry, plum and pear esters. Medium flocculationresults in a clear, drinkable beer.
Brewing Properties of Abbey Ale Yeast
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. |
75-80% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-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. |
66-72° F (19-22° C) |
Comparable Beer Yeast
If you cannot find Abbey Ale Yeast anywhere, you can substitute one of the following yeasts for a similar result.
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