Yeast Strain Description

Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.

Technical Characteristics

STRAIN CLASSIFICATION: Saccharomyces cerevisiae

RECOMMENDED TEMPERATURE RANGE: 64 - 77°F (18 - 25°C)

PERFORMANCE CHARACTERISTICS: (5- high, 1- low)

ATTENUATION: (73 - 77%)

FLOCCULATION RATE: 4

COMPACTION: 4

VIABLE YEAST CELLS: >5 x 109 cells per gram

DRY WEIGHT: 93 – 96%

WILD YEAST: <1 per 106 cells

TOTAL BACTERIA: <1 per 106 cells

GMO STATUS: GMO Free

Observable Traits

AROMA CHARACTERISTICS:

Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.

FLAVOR/MOUTHFEEL CHARACTERISTICS:

Belgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and a very complex ester characters. These characters exhibit into beautiful marriage of spice, fruit estery alcohol goodness.

HIGHER ALCOHOL BEERS:

High alcohol beers are this strain’s bread and butter, with a high alcohol tolerance, strong beers just create excellent flavor and aroma characteristics.