Wyeast 1762 Belgian Abbey II from Wyeast: 18 to 24 C (65 to 75 F), 73 to 77 % attenuation, 12 % ABV tolerance, medium flocculation. Styles and substitutes.
Updated 05 September 2026.
Wyeast 1762 Belgian Abbey II yeast: temperature, attenuation and alcohol tolerance
Wyeast (liquid)The published Wyeast data for Wyeast 1762 Belgian Abbey II, the styles it suits, and what to use if you cannot get it.
Published technical data
| Manufacturer | Wyeast (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting Belgian ale |
| Fermentation temperature | 18 to 24 C (65 to 75 F) |
| Apparent attenuation | 73 to 77 % |
| Alcohol tolerance | 12 % ABV |
| Flocculation | Medium |
Notes
Recommended for Belgian dubbel, abbey ale, Belgian dark strong.
Character: Slightly fruity Belgian abbey character with a dry finish.
A Belgian abbey strain suited to high-gravity dubbels and dark strong ales, slightly fruity with a dry finish and a 12% tolerance. It is a reliable, less temperamental abbey yeast than some. Ferment warm for the ester.
Substitutes and styles
Questions and answers
What is the manufacturer of the Wyeast 1762 Belgian Abbey II yeast?
Wyeast (liquid)
What is the species of the Wyeast 1762 Belgian Abbey II yeast?
Saccharomyces cerevisiae, top-fermenting Belgian ale
What is the fermentation temperature of the Wyeast 1762 Belgian Abbey II yeast?
18 to 24 C (65 to 75 F)
What is the apparent attenuation of the Wyeast 1762 Belgian Abbey II yeast?
73 to 77 %