1214 Belgian Ale Yeast (Chimay)




Дата канвертавання26.04.2016
Памер26.27 Kb.
1214 Belgian Ale Yeast (Chimay) Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%. (58-78° F, 14-24° C)

From notes at kegging (5/31/05): High alcohol; warming, but smooth; smell a little hops upfront; banana aroma and flavor; light clove

From 2005 NHC (6/16/05): Complex spice; circus peanuts, banana; bubble gum; candy corn
From F.O.R.D. meeting (7/26/05): Banana aroma, malty sweet to start, dry finish, clove, alcohol, nutty, slight bubble gum, circus peanuts (nutty) aroma
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
1388 Belgian Strong Ale Yeast (Duval) Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation - low; apparent attenuation 73-77%. (65-75° F, 18-24° C)

From notes at kegging (5/31/05): Fusel alcohol flavors

From 2005 NHC (6/16/05): Orange nose; sour taste
From F.O.R.D. meeting (7/26/05): Hot, fusel alcohol, slight sweet aroma, slight woody aroma
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
 

1762 Belgian Abbey Yeast II (Rochefort) High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. Flocculation - medium; apparent attenuation 73-77%. (65-75° F, 18-24° C)

 

From notes at kegging (5/31/05): Pepper; slightly astringent

 

From 2005 NHC (6/16/05): Malty sweetness; caramel; dried fruit / banana; not as complex; bubble gum
From F.O.R.D. meeting (7/26/05): Hot, fusel alcohol, slight solvent aroma, slight "woodiness"
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

3463 Forbidden Fruit Yeast (Celis Hoegaarden) From old Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. Flocculation - low; apparent attenuation 73-77% (63-76º F, 17-24° C)

From notes at kegging (5/31/05): Slight bubble gum aroma; light fruit

From 2005 NHC (6/16/05): Balanced spicy; malt comes through; pear; taste of honey; pepper; astringent
From F.O.R.D. meeting (7/26/05: fruity (star fruit); sour-tart, kiwi; wine grape skins; astringent; higher alcohols; grassy; apple'y; acidic, light papery note at the finish; horse-barnyard-straw
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
 

3522 Belgian Ardennes Yeast (La Chouffe) One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation - high; apparent attenuation 72-76% (65-85º F, 18-29° C)

 

From notes at kegging (5/31/05): Carmely and grainy; slight smokiness

 

From 2005 NHC (6/16/05): Phenolic; clove/rubber aroma; spicy; honey malt

 

From F.O.R.D. meeting (7/26/05):Pleasing citrus estor flavor, slight smoky, clovey, spicey, pepper, rubber, alcoholic dryness; slight tart and sourness; coriander, great complexity of malt.


From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
3538 Leuven Pale Ale Yeast (Corsendonk) Vigorous top fermenting yeast with spicy aromatic characteristics. Slight phenolics dissipate with conditioning. Excellent strain for a variety of Belgian styles including pales, doubles, & brown ales. Flocculation - high; apparent attenuation: 75-78%. (60-75°F, 15-24° C)

From notes at kegging (5/31/05): Floral, clove spice “restrained character; sweet, malty flavor comes through; candy aroma – smooth, balanced; no harsh flavors

From 2005 NH C (6/16/05): Sweet & spicy; malty; dried fruit; sherry; molasses; low aroma
From F.O.R.D. meeting (7/26/05): Sweet, smooth, light carmel, phenolic, fruit, ripe fermenting peaches, slightly rotting fruit, grapefruit finish that dries.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

3787 Trappist High Gravity (Westmalle) Beer Styles: Doubles, Triples, Abbey, Bier de Garde. Commercial examples may include: Westmalle, Rochfort, Chimay, Casteel
Unique properties: This strain produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV. True top cropping yeast with broad temperature range. Flocculation - medium; apparent attenuation 75-80%. (64-78° F, 18-25° C)

 

From notes at kegging (5/31/05): Dry, astringent; upfront phenol alcohol

 

From 2005 NHC (6/16/05): Wild aroma; dryer/cleaner; more alcohol aroma; phenolic
From F.O.R.D. meeting (7/26/05): fruit (cherry/apple) aroma; pepper, alcohol (ethanol); bitter, slight astringency, warming; classic Belgian flavor; light tartness
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
 

3822 Dutch Castle Yeast (Kasteel) Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. Flocculation - medium; apparent attenuation 74-79%. (65-80° F, 18-27° C)

 

From notes at kegging (5/31/05): thin mouth feel, but sweet flavor; hint of grains of paradise - peppery

 

From 2005 NHC (6/16/05): Damn good; honey (close to unfermented mead flavor); sweet/tart; banana fruitiness; butter scotch; saccharin - sweet to distraction
From F.O.R.D. meeting (7/26/05): Sweet – almost cloying, malty aroma, also light "potpourri" or floral aroma; spicey, clove finish; complex phenols.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

3864 Canadian/Belgian Style Yeast (Unibroue)

 

From a Franco-Belgie Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Flocculation - medium; apparent attenuation: 75-79%. (65-80° F, 18-27° C)



 

From notes at kegging (5/31/05): Tart, sweet aroma; very “linear profile – one dimensional

 

From 2005 NHC: Aroma of La Fin De Monde; funky; peary rubber; tart fruitiness


From F.O.R.D. meeting (7/26/05): Hops come through more with this yeast; balanced, malty; wine flavor, sweet vanilla?; milder; firm fruity esters; mild tart dry finish.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

 

3944 Belgian Witbier Yeast (Celis – Texas) Probable origin: Hoegaarden, Belgium


Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers. Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge

 

From notes at kegging (5/31/05): Sweet, citrus (lemon); tart; alcohol warming

 

From 2005 NHC (6/16/05): Clove; malty; bitter orange; spicy; sour aftertaste; less funk

Biere de Garde (Jenlain)

 

From F.O.R.D. meeting (7/26/05): malt; carmel sweet; little orange; carapils; hint of vanilla; creamy strawberry; warming.


From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

Trappist Ale (WLP500) yeast strain (Chimay) From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80; Flocculation: low to medium; Optimum Ferm. Temp: 65-72

 

From notes at kegging (5/31/05): Uni-dimensional; lower Belgian characteristics

 

From 2005 NHC (6/16/05): Bitter orange peel; spice; clove; cinnamon; plum; rubber; lower intensity than 1214
From F.O.R.D. meeting (7/26/05): Sour; apple cider; cinnamon; clove; phenolic; crisp; more orange than 1214 Chimay; more earthy; finishes dry – not astringent.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

Bastogne Belgian Ale Yeast (WLP510) yeast strain (Orval) A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 74-80; Flocculation: Medium; Optimum Ferm. Temp: 66-72

 

From notes at kegging (5/31/05): Floral banana; clove; “sugar” sweet; dry almost astringent finish; slight grainy cereal note at finish

 

From 2005 NHC (6/16/05): Acidic / dry; wild flower aroma; citrus / rubber aroma; milder; more balanced
From F.O.R.D. meeting (7/26/05): No aroma; fruity floral; acidic, dry; touch of Brettomyces; creamy texture; lt. tartness; good balance in finish.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
 

Abbey Ale (WLP530) yeast strain (Westmalle) Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80; Flocculation: medium to high; Optimum Ferm. Temp: 66-72

 

From notes at kegging (5/31/05): Smokey, phenolic aroma; earthy flavor

 

From 2005 NHC (6/16/05): Musty; earthy; Bier de Garde; sour Belgian (nose, not flavor); papery /cardboardy; dry; raisin; spice

 

From F.O.R.D. meeting (7/26/05): Dry, thin, musty; earthy; sourness – green tropical fruit; light malt aroma; mild phenolic flavor; mild sour finish.


From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
 

Belgian Ale (WLP550) yeast strain (Rochefort) Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation: 78-85; Flocculation: Medium; Optimum Ferm. Temp: 68-78

 

From notes at kegging (5/31/05): Hot; Belgian floral

 

From 2005 NHC (6/16/05): Peppery; coriander; phenolics; sour aroma; sweet
From F.O.R.D. meeting (7/26/05): Sweet apple aroma; ginger; peppery upfront; clovey; bubblegum; nutmegy; musty; hint of chocolate in the middle; sweeter estors; almost souring in finish, but not astringent; tart cherry.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):
Belgian Saison I Yeast (WLP565) yeast strain Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with alternate yeast added after 75% fermentation. Attenuation: 65-75; Flocculation: Medium; Optimum Ferm. Temp: 68-75

 

From notes at kegging (5/31/05): Smooth, sweet; light peppery notes; orange spicy

 

From 2005 NHC (6/16/05): SWEET; licorice/anise; strawberry; black cherry
From F.O.R.D. meeting (7/26/05): Fruity; sweet; coriander; cheery; soft creaminess; honey-mead like; sheery note; spicyness.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

Belgian Style Ale yeast blend (WLP575) A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as "Belgian type". Attenuation: 74-80; Flocculation: Medium; Optimum Ferm. Temp: 68-75

 

From notes at kegging (5/31/05): Resiny, earthy; picking up the hop bitterness

 

From 2005 NHC (6/16/05): So blended – difficult to dissect; peppery; nutty; sour finish
From F.O.R.D. meeting (7/26/05): Funky aroma; acetone aroma; hot alcohol; solvent; malty sweetness; spicey/fruity, but not extreme.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

Orval – Proprietary From notes at kegging (5/31/05): Brett aroma & flavor; unlike 510 – sour – lacto acid flavor

 

From 2005 NHC (6/16/05): Brettamyces; oregano; horsey; floral; barnyard; dry


From F.O.R.D. meeting (7/26/05): Brettomyces; horsey aroma; pinot aroma; sharp; lingering; Faro.
From AABG meeting (11/11/05):
From AABG meeting (9/8/06):

 


База данных защищена авторским правом ©shkola.of.by 2016
звярнуцца да адміністрацыі

    Галоўная старонка