Description

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.

BEER STYLES

Suitable for Belgian Pale Ales and Abbey Ales

CHARACTERISTICS

YEAST CLASSIFICATION: Saccharomyces cerevisiae
ALCOHOL TOLERANCE: 8% ABV
ATTENUATION: 73 – 77%
RECOMMENDED TEMPERATURE RANGE: 18 – 25°C (64 – 77°F)
KILLER FACTOR: Sensitive
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

PERFORMANCE CHARACTERISTICS: 5 = HIGH, 1 = LOW
FLOCCULATION RATE: 4/5
COMPACTION: 4/5

USAGE DIRECTIONS

Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F).

OBSERVABLE TRAITS

AROMA CHARACTERISTICS:
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.
FLAVOUR/MOUTHFEEL CHARACTERISTICS:
The flavour and body contributed by Belgian Abbey yeast is sweeter and less dry, this yeast shows malt character and an 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 flavour and aroma characteristics.