GY077 : QUEBEC ABBEY ALE
Attenuation Medium Gravity* 79% – 83%
Attenuation High Gravity* 75% – 78% (10% – 10.3% ABV)
Temperature Range† 68˚F – 80˚F
Description: From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.
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.