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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.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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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