WLP545 Belgian Strong Ale
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
Attenuation: 78-85%; Flocculation: Medium; Optimal Fermentation Temperature: 66-72F; Alcohol Tolerance: High