Belgian Abbey Style Ale
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
A widely used and alcohol tolerant Abbey style yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
Brewing Properties of Belgian Abbey Style 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. |
12% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
74-78% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-Low |
| 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. |
68-78° F (20-26° C) |
Comparable Beer Yeast
If you cannot find Belgian Abbey Style Ale anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Belgian Abbey Style Ale
These are the most popular beer styles that make use of the Belgian Abbey Style Ale yeast:
Strong Ale, Belgian Tripel, Belgian Ale, Witbier, Oktoberfest & Winter Beers
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