Wyeast - Belgian Abbey Ale II

In Belgian dark strong ales, the 1762 strain is excellent for producing a relatively “clean profile”. The Belgian Abbey provides a rich malt and distinctive ethanol character to shine. By fermenting at the higher end of the yeasts temperature range, the strain creates delicate dried fruit esters, especially in high gravity wort.

Flocculation: Medium

Attenuation: 73-77%

Temperature Range: 65-75° F (18-24° C)

Alcohol Tolerance: Approximately 12% ABV

Styles: American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale

Application Tip:

For the production of Abbey singles, the yeast produces a mildly phenolic flavor and aroma profile with a hint of Asian pear. With a malt bill featuring Pilsner malt and 12% wheat malt, the yeast accentuates the sweetness of the wheat and noble hop varietals such as Czech Saaz, Hallertau Mittelfruh and Northern Brewer.

For strong dark ales, gain most of the color from dark candi sugar syrup or rocks. Create the wort with mainly pilsner and a small percentage of caramel malt. For hopping, utilize noble varieties  such as Hallertau or Styrian Goldings hops for bittering and a smidge for aroma… and the 1762 yeast.