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??? - Samaranth

posted Jul 7, 2010, 11:12 AM by Joel Morris   [ updated Oct 31, 2010, 4:58 PM ]
Brewed on



YEAST STRAIN: 1762  |  Belgian Abbey II™

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.

Origin: 
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV

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