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)

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.