1762 Belgian Abbey Style Ale II
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1762
Wyeast· Ale · Liquid · 1762Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–24°C
64–75°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
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−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
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
Usually used in
Belgian AlesBarleywineWee Heavy & Biere de Garde
Common questions
- What is the 1762 Belgian Abbey Style Ale II equivalent?
- St-Remy Abbey Ale, OYL-020 Belgian Ale R, and WLP540 Abbey IV Ale Yeast — the same strain from other labs, the Rochefort / Abbey IV (WLP540) strain.
- What is 1762 Belgian Abbey Style Ale II's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment 1762 Belgian Abbey Style Ale II at?
- 18–24°C is the recommended range.
- Does 1762 Belgian Abbey Style Ale II produce phenolics (clove and spice)?
- No. 1762 Belgian Abbey Style Ale II is POF-negative (phenolically clean), so it won't throw clove or spice.
- Is 1762 Belgian Abbey Style Ale II diastatic (STA-1)?
- No. 1762 Belgian Abbey Style Ale II does not carry the STA1 gene, so it attenuates normally with no diastaticus gushing risk.
- What beer styles is 1762 Belgian Abbey Style Ale II good for?
- Belgian Ales, Barleywine, and Wee Heavy & Biere de Garde.
Brew with 1762 Belgian Abbey Style Ale II
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