Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.

TECHNICAL CHARACTERISTICS

• STRAIN CLASSIFICATION:  Saccharomyces cerevisiae
• RECOMMENDED TEMPERATURE RANGE:  64 - 82°F (18 - 28°C)
• PERFORMANCE CHARACTERISTICS:  (5- high, 1- low)
• ATTENUATION: (82 - 88%)
• FLOCCULATION RATE:  3
• COMPACTION:  2
• VIABLE YEAST CELLS: >5 x 10⁹cells per gram
• DRY WEIGHT: 93 – 96%
• WILD YEAST:  <1 per 10⁶ cells
• TOTAL BACTERIA:  <1 per 10⁶ cells
• GMO STATUS:  GMO Free

OBSERVABLE TRAITS

• AROMA CHARACTERISTICS:
  Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.
• FLAVOR/MOUTHFEEL CHARACTERISTICS:
  Belgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and very complex ester characters. These characters exhibit a beautiful marriage of spice and fruit estery alcohol goodness.
• HIGHER ALCOHOL BEERS:
  High alcohol beers are this strain’s bread and butter, with a high alcohol tolerance,strong beers just create excellent flavor and aroma characteristics.

USAGE DIRECTIONS

• Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).

STORAGE RECOMMENDATION

• Store in the fridge.