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1762 Belgian Abbey Ale II Wyeast

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An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profileâ€Â 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.

Origin:
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV




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