Belgian Abbey Style Ale II
| Brand: | Wyeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively clean profile which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.
Brewing Properties of Belgian Abbey Style Ale II
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. |
73-77% |
| 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. |
73-77° F (23-25° C) |
Comparable Beer Yeast
If you cannot find Belgian Abbey Style Ale II anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Belgian Abbey Style Ale II
These are the most popular beer styles that make use of the Belgian Abbey Style Ale II yeast:
Belgian Ales, Barleywine, Wee Heavy & Biere de Garde
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