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Styles for Belgian Abbey Ale II
(1762) yeast strain
High gravity yeast with distinct
warming character from ethanol production. Slightly fruity with dry finish,
low ester profile. Flocculation - medium; apparent attenuation 73-77%. (65-75°
F, 18-24° C)
Attenuation: 73-77; Flocculation: medium;
Optimum Ferm. Temp: 65-75
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