Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.
Aroma: Belgian Abbey has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.
Flavour/Mouth Feel: Belgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and a very complex ester characters. These characters exhibit into beautiful marriage of spice, fruit estery alcohol goodness.
Higher alcohol beers: High alcohol beers are this strain’s bread and butter, with a high alcohol tolerance, strong beers just create excellent flavor and aroma characteristics.
Recommended usage: 1 sachet for 23 litres of beer with OG up to 1.050, for beers with OG higher than 1.050 we recommend to use 2 sachets.
|Ingredients||Yeast, emulsifier E491.|
|Preservation||Store in a cool and dry place.|
|Type of Fermentation||Top-fermentation|
|Beer-styles||Belgian Pale Ale, Abbey Ale|
|Info||This yeast does not require rehydration before use|
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