Belgian Ale - 1214

Widely used and alcohol tolerant, the Abbey yeast proves suitable for a variety of Belgian style ales. The 1214 strain produces a nice ester profile as well as slightly spicy alcohol notes. Often slow to start, Belgian Abbey attenuates well.

Flocculation: medium-low

Attenuation: 74-78%

Temperature Range: 68-78° F (20-24° C)

Alcohol Tolerance: approximately 12% ABV

Styles: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier

Application Tip:

Whether fermenting a simple Abbey Single brewed with Czech Saaz hops or a Tripel brewed with Candi sugar, the 1214 provides a hint of banana, clove, rich fruit and in higher alcohol beers, some alcohol warming. As fermentation temperatures rise above the 70’s, the banana dominates the flavor and aroma profile.

As an alternative to the Belgian Wit yeast, the 1214 strain creates a wonderful Witbier, especially in conjunction with coriander and orange peel.

The 1214 yeast strain definitely starts slowly, even with a robust starter culture in an Erlenmeyer flask placed on a stir plate. For best results, begin the yeast starter a couple of days prior to brew day.