1214 Belgian Abbey Style Ale
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1214
Wyeast· Ale · Liquid · 1214Specs
Attenuation
74–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
20–26°C
68–79°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for 1214 Belgian Abbey Style Ale
Usually used in
Strong AleBelgian TripelBelgian AleWitbierOktoberfest & Winter Beers
Common questions
- What is the 1214 Belgian Abbey Style Ale equivalent?
- LalBrew Abbaye, OYL-018 Abbey Ale C, and WLP500 Trappist Ale Yeast — the same strain from other labs, the Chimay (Trappist, WLP500) strain.
- What is 1214 Belgian Abbey Style Ale's attenuation?
- 74–78% apparent attenuation.
- What temperature should I ferment 1214 Belgian Abbey Style Ale at?
- 20–26°C is the recommended range.
- Does 1214 Belgian Abbey Style Ale produce phenolics (clove and spice)?
- Yes. 1214 Belgian Abbey Style Ale is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is 1214 Belgian Abbey Style Ale good for?
- Strong Ale, Belgian Tripel, Belgian Ale, Witbier, and Oktoberfest & Winter Beers.
- What can I substitute for 1214 Belgian Abbey Style Ale?
- SafAle BE-256, M29 French Saison Yeast, SafAle BE-134, and M41 Belgian Ale Yeast.
Brew with 1214 Belgian Abbey Style Ale
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