M47 BELGIAN ABBEY YEAST

Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.

Suitable for Belgian Pale Ales and Abbey Ales

Attenuation: 73 – 77%

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F).

Storage Recommendations: Store in the fridge.

AROMA CHARACTERISTICS: This strain exhibits a plethora of spice and fruity esters, it has a banana and an almost sub-tropical character to it that is very applicable to Belgian ales.

FLAVOR/MOUTHFEEL CHARACTERISTICS: The flavor and body contributed by Belgian Abbey yeast is sweeter and a less dry strain, this yeast shows malt character and amazing ester profile.

HIGHER ALCOHOL BEERS: Not such a useful strain for higher alcohol beers this strain will struggle over 8% although strong beers will create excellent flavor and aroma characteristics.