Belgian Abbey - M47 Dry Yeast
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Suitable For: Belgian Pale Ales and Abbey Ales.
Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.
Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 64 - 77°F (18 - 25°C)
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.
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.