GY003 : “A TOUCH OF SPICE” BELGIAN ALE
"A TOUCH OF SPICE" BELGIAN ALE
Attenuation Medium Gravity* 81% – 84%
Attenuation High Gravity* 57% – 60% (7.7% – 8.4% ABV)
Temperature Range† 68˚F – 77˚F
Description: Abbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.
Representative Styles: Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde
* 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.