Belgian Abbey II

Strain: 1762
Lab: Wyeast
Attenuation: 75%
Flocculation: 0
Temperature Range: 65 - 75 F
Alcohol Tolerance: 12%

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.