Wyeast: 1762 - Belgian Abbey II
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Wyeast: 1762 – Belgian Abbey II


An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively ?clean profile? which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.


  • Attenuation: 73 – 77%

  • Flocculation: Medium

  • Temp. Range: 65 – 75 F

  • Alcohol Tolerance: 12%


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