Description
This is a traditional Belgian abbey strain perfect for use in dubbels, tripels and Belgian strong ales. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer.
a.k.a. Westmalle yeast
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Attenuation: 75-80%
Flocculation: Medium to High
Alcohol Tolerance: 8-12% ABV
Optimum Fermentation Temp: 66-72°F
Cell Count: 150 Billion
