Wyeast 1762 Abbey II -- What to do?

[kmos]

Howdy all, I've got an extra smack pack of Abbey II on my hands and an empty fermenter -- What to do?

I've never used this yeast before and can't decide what to do with it -- maybe a Dubbel? perhaps a Belgian Strong?

Would love to hear folks' experience/thoughts/suggestions for recipes.

Cheers!

 

[daksin]

I think you're right on the money- a dubbel or BDSA. I did a belgian IPA with 1762 and didn't much care for the yeast character in that beer. I had bought it as a "just in case" for another batch I was making and wanted to use it up. I prefer saison yeast for those (though I like saison yeast for everything). I also did a "belgian stout" with the same yeast and it turned out awesome. Kind of a neat fusion.

 

[passedpawn]

I just did a BDSA with that yeast. In fact, I'm bottling it at this moment (from kegs).

DAKSIN: I did a belgian IPA (houblon chouffe) with Wyeast 3711 and it was very good.

 

[louie0202]

I would do a Belgian Strong with it...I actually have some that i recaptured and am debating doing a Blonde with it...however I think it lends itself more to strong dark belgian ales.

 

[avidhomebrewer]

That is a good Belgian strain, make a Strong.

 

[beergolf]

Another vote for a strong.

Just take care with the ferment temps. 1762 can get some fusels if you get it too hot too fast.

 

[ao125]

I've been routinely using Wyeast Belgian Abbey II in IPAs for a while now, and it's been great!
http://hopville.com/recipe/1331411/imperial-ipa-recipes/imperial-rakau-ipa

That uses the White Labs version of the same strain.