This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures. May produce some sulfur at cool fermentation temperatures.
Alc. Tolerance: 12% ABV
Flocculation: Medium
Attenuation: 75-79%
Temp. Range: 65-80°F (18-27°C)
Styles: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier