Description

Escarpment Laboratories St Remy Abbey Ale Yeast

This yeast strain isolated from a Belgian abbey is an excellent choice for Belgian-style beers, including abbey ales. This strain produces mixed fruity esters, while also highlighting malt aroma. St Remy yeast is a rare non-phenolic yeast that can be used at higher fermentation temperatures without becoming overly phenolic/spicy.  We recommend using this St Remy in a Dubbel or Quad.

Flocculation: Medium
Attenuation: 72 - 80%
Temperature: 18 - 24°C
Alcohol Tolerance: Medium
Diastatic (STA1): No

Flavour Profile: Fruity, Malt-forward

Suitable Beer Styles: Belgian style, Dubbel, Tripel, Quad

Possible Substitutes

• White Labs WLP540 Abbey IV Ale Yeast
• White Labs WLP500 Monastery (Trappist) Ale Yeast
• White Labs WLP530 Abbey Ale Yeast
• Wyeast 1762 Belgian Abbey II Yeast
• Lallemand Abbaye Belgian Ale Yeast
• Fermentis Safbrew BE-256 (Abbaye)