Belgian Strong Ale (WY1388)
From: Wyeast
Type: Yeast
• Packet: Liquid
Species: Saccharomyces cerevisiae var. diastaticus
The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.
Brewing Properties of Belgian Strong 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. |
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. |
64-80° F (18-27° C) |
Comparable Beer Yeasts
If you cannot find Belgian Strong Ale (WY1388) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using Belgian Strong Ale
These are the most popular beer styles that make use of the Belgian Strong Ale yeast:
Belgian Tripel, Belgian Style ales
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