Brewing Guide - Belgian Ales | Print |

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Belgian Ales

 

Belgian Abbey

Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.

Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 9% ABV

 

Belgian Strong Ale

Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.

Flocculation: low
Attenuation: 74-78%
Temperature Range: 64-80° F (18-27° C)
Alcohol Tolerance: approximately 12-13% ABV

 

Belgian Abbey II

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.

Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV

 

Bavarian Wheat Blend

Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.

Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

 

Weihenstephan Weizen

Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV

Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

 

Belgian Lambic Blend

Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders.

Flocculation: N/A
Attenuation: N/A
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 12% ABV

 

German Wheat

Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.

Origin: Germany
Flocculation: High
Attenuation: 70-76%
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV

 

Belgian Witbier

Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace

Flocculation: Medium-Low
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 12% ABV

 


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