This strain produces a balanced phenolic profile that includes nuts and figs. It is perfect for brewing Belgian beers including Dubbels, Trippels and Belgian strong ale.
Technical data
We recommend using at least 50 g per hl of wort for a standard gravity beer (1.045). The pitch rate is between 50-150 g/hl of must.
Expected fermentation temperature: 18-26 degrees.
Strain: Saccharomyces cerevisiae
Live cells: >1.0E+9 CFU per gram
ABV Tolerance: 13%
Nitrogen demand: medium
Ingredients:
Yeast 98.8-99.2%
E491 Emulsifier 0.8-1.2%
Beer styles Belgian Strong Ale, Dubbel, Trippels
Average flocculation
Recommended temperature 19-22°C
Comparative strains Abbey Ale IV, Rocherfort
73-77% attenuation