Belgian Abbey Style Ale II (WY1762)
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
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.
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 Yeasts
If you cannot find Belgian Abbey Style Ale II (WY1762) anywhere, you can substitute one of the following yeasts for a similiar 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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