Traditional Belgian yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in "Brew Like a Monk" for complexity and low production of higher alcohols. Attenuation 74-76%; fermentation temperature: 66-72F.
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
1.013
1.012
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine