3522 Belgian Ardennes
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 3522
Wyeast· Ale · Liquid · 3522Specs
Attenuation
72–76%
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
High
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
Usually used in
Belgian AlesBelgian Tripel & Belgian IPA
Common questions
- What is the 3522 Belgian Ardennes equivalent?
- Ardennes Ale, B45 Gnome, OYL-024 Belgian Ale A, and WLP550 Belgian Ale Yeast — the same strain from other labs, the Ardennes / Achouffe (WLP550) strain.
- What is 3522 Belgian Ardennes's attenuation?
- 72–76% apparent attenuation.
- What temperature should I ferment 3522 Belgian Ardennes at?
- 18–24°C is the recommended range.
- Does 3522 Belgian Ardennes produce phenolics (clove and spice)?
- Yes. 3522 Belgian Ardennes is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is 3522 Belgian Ardennes good for?
- Belgian Ales and Belgian Tripel & Belgian IPA.
Brew with 3522 Belgian Ardennes
Build a recipe