13,591
edits
Changes
updates to Wyeast sources
| 1214 - Belgian Abbey™ || || 74-78 || Med-Low || 68-78 || A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
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| 1388 - Belgian Strong Ale™ || (Suspected) Duvel/McEwans <ref name="Krogerus_11-16-2018">[http://beer.suregork.com/?p=4030 Kristoffer Krogerus. "AN UPDATED BREWING YEAST FAMILY TREE". Suregork Loves Beer blog. 11/16/2018. Retrieved 12/03/2018.]</ref>|| 74-78 || Low || 64-80 || The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref name="wyeast_diastaticus" />.
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| 1762 - Belgian Abbey II™ || || 73-77 || Med || 65-75 || 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.
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| 3463 - Forbidden Fruit™ || (Suspected) Hoegaarden Verboden Vrucht <ref name="Krogerus_11-16-2018"/> || 72-76 || Low || 63-76 || A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. '''Available from April through June 2017'''.
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| 3522 - Belgian Ardennes™ || || 72-76 || High || 65-76 || One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.
| 3739 - Flanders Golden Ale™ || || 74-79 || Med-Low || 64-80 || 3739-PC is a well-balanced strain, producing moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. Robust alcohol and temperature tolerance plus strong attenuation make it a good candidate for high-gravity fermentations. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref name="wyeast_diastaticus" />. '''Available from April through June 2016'''.
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| 3787 - Trappist High Gravity™ || (Suspected) Westmalle <ref name="Krogerus_11-16-2018"/> || 74-78 || Med || 64-78 || A classic strain for brewing Belgian Dubbel or Belgian Tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.
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| 3822 - Belgian Dark Strong Ale™ || || 74-79 || Med || 65-80 || Oud Bruin/Flanders Brown, Fruit beers, Belgian Golden and Dark Strong Ales, Kriek and Framboise, Belgian Specialty Ale
| 3864 - Canadian/Belgian Ale™ || || 74-79 || Med || 65-80 || This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures. May produce some sulfur at cool fermentation temperatures. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref name="wyeast_diastaticus" />. '''Available from April through June 2016'''.
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| 3942 - Belgian Wheat™ || (Suspected) De Dolle <ref name="Krogerus_11-16-2018"/> || 72-76 || Med || 64-74 || Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
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| 3944 - Belgian Witbier™ || || 72-76 || Med || 62-75 || This versatile Witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.