Wyeast - 1762 Belgian Abbey Style Ale II
Species: Saccharomyces cerevisiae
Profile: 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.
ATTENUATION: 73 - 77%
ALCOHOL TOLERANCE: 12%
FERMENTATION TEMPERATURE: 18-24°C