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| Property | Value |
|---|---|
| Temp | 18–28°C |
| Attenuation | 74–80% |
| Flocculation | Medium |
| Alcohol tolerance | 12% |
| Type | Ale |
| Fermentation behavior | Belgian |
| Lab | AEB |
| Product ID | Bel Abbey |
Belgian Abbey ale yeast originating from Brasserie de Rochefort, Belgium. Produces complex spicy, fruity esters and phenols characteristic of Trappist and Abbey ales. Ideal for Dubbel, Tripel and Belgian Strong Ales. Equivalent to Fermentis BE-256, Lallemand Abbaye, White Labs WLP540 and Wyeast 1762.