FERMOALE BEL ABBEY

FERMOALE Bel-Abbey is a dry, active top-fermenting yeast strain specially selected for the fermentation of a wide range of Belgian beers. and Pale Ale. This strain imparts a complex but very clean and delicate fruity and phenolic flavor character with hints of dried fruits such as figs, raisins, prunes and dates in harmony with the maltiness and alcohol content of the developed beer.

Aroma and flavor characteristics:

Delivers rich dried fruit (raisins, dates, figs) ester notes with light peppery phenolic notes and a touch of caramel.

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Allergen-free

GMO free

Specifications
Remarks
Use
Other

Specifications

Parameter	Minimum	Maximum	Unit
Apparent attenuation	75	85	%
Fermentation temperature (°C)	16	25	°C
Fermentation temperature (°F)	61	77	°F
Flocculation	Medium
Alcohol tolerance	12		% ABV
Total esters	High
H2S (sulphur notes)	Low
POF (phenolic notes)	Negative
STA-1	Negative

Remarks

If possible, store in vacuum-sealed packaging, dry and odor-free at 4°C / 40°F.

Avoid contact with air. Do not freeze.

Once the packaging has been opened, the yeast should be used immediately.

AEB Brewing Yeast are tested to a high and rigorous standard and are only released to the market when all quality, safety and reliability parameters are met.

Use

It is generally recommended that active dry yeast is pitched directly into the wort without prior rehydration. If direct pitching is not feasible the yeast can be hydrated and pitched in liquid form. To rehydrate dissolve the dry yeast in sterile water or in wort at 16-25°C / 61-77°F at a ratio of 1:10. Stir gently and leave for approximately 20 minutes. Gently stir again and add to the cooled wort in the fermenter. To avoid yeast stress, ensure temperature fluctuations are minimal.