Mangrove Jack's M47 - Belgian Abbey Yeast
Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is
exceptionally fruity with hugely complex esters and is highly flocculant.
STRAIN CLASSIFICATION: Saccharomyces cerevisiae
RECOMMENDED TEMPERATURE RANGE: 18 - 25°C (64 - 77°F)
KILLER FACTOR: Sensitive
ATTENUATION: 73 - 77%
FLOCCULATION RATE: Medium-high
VIABLE YEAST CELLS: >5 x 109 cells per gram
DRY WEIGHT: 93 – 96%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <1 per 106 cells
GMO STATUS: GMO-Free
This strain exhibits a plethora of spice and fruity esters, it has a banana and an almost
sub-tropical character to it that is very applicable to Belgian ales.
The flavor and body contributed by Belgian Abbey yeast is sweeter and a less dry
strain, this yeast shows malt character and amazing ester profile.
HIGHER ALCOHOL BEERS:
Not such a useful strain for higher alcohol beers this strain will struggle over 8% ABV
although strong beers will create excellent flavor and aroma characteristics.