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.

Specifications:

• Attenuation: 73 - 77%

• Flocculation: Medium

• Temp. Range: 65 - 75 F

• Alcohol Tolerance: 12%

Suggested Substitutions*:

• Fermentis: Safbrew T-58
• White Labs: WLP 540 - California Ale

*Suggested yeast substitutions may not be an exact replacement, but they will be a very close approximation.