Description

Wyeast 1762 Belgian Abbey II yeast

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.

Flocculation: Medium
Attenuation: 73 - 77%
Temperature: 18 - 24°C
Alcohol Tolerance: 12%
Diastatic (STA1): No

Flavour Profile: Rich malt, ethanol, dried fruit (at higher temps)

Suitable Beer Style: Wee heavy, Imperial stout, Belgian IPA, American barley wine, Bière de garde, Belgian blonde ale, Belgian golden strong ale, Belgian dark strong ale

Availability: Always

Possible Substitutes

• Escarpment Labs St Remy Abbey Ale yeast
• Wyeast 1214 Belgian Abbey yeast
• Escarpment Labs West Abbey Ale yeast
• Lallemand LalBrew Abbaye Belgian Ale yeast
• White Labs Next Generation WLP530 Abbey Ale yeast
• White Labs WLP500 Monastery Ale yeast