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Belgian Abbey Ale

GY014


Attenuation Medium Gravity* 79% – 81%
Attenuation High Gravity* 79% – 81% (10.6% – 11.3% ABV)
Temperature Range† 64˚F – 80˚F
Flocculation Low

Description: Classic Belgian yeast. A fragrant yeast that produces delicious fruity aroma and virtually no phenolics. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.


Representative Styles: Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde, Saison


* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.

† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

GigaYeast laboratory is still gathering data on many of our strains. Information provided here may change some in the future. Please call if you need more info.