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OYL-018

Abbey Ale C

The Abbey Ale C's Trappist origin is best coupled with a little monastic patience: a notably low-flocculator, it works great in high ABV fermentations. It has a fruity profile and lightly perceptible spiciness with often significant banana character.

  • Strain Type

    Belgian Ales

  • Flocculation

    Medium-Low

  • Attenuation

    74-78%

  • Temperature Range

    68–78° F (20–26° C)

  • Alcohol Tolerance

    12%