Belgian Strong Ale Yeast
| Brand: | White Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae var. diastaticus |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
From the Ardennes region of Belgium, this strain produces moderate levels of ester and phenolic characters, described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for high gravity beer.
#sage #black_pepper #dry
Brewing Properties of Belgian Strong 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. |
78-85% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium |
| 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) |
Common Beer Styles using Belgian Strong Ale Yeast
These are the most popular beer styles that make use of the Belgian Strong Ale Yeast yeast:
Christmas Beers & Belgian Ales
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