WLP540 Abbey IV Ale

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For use in Belgian-style ales, dubbels, trippels and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

This yeast is a great substitute for Wyeast 1762 Abbey II

 Attenuation 74% - 82%
Flocculation Medium
Alcohol Tolerance High (10 - 15%)
Optimum Fermentation Temperature 19°C - 22°C (66°F - 72°F)