[narcout]

Is this new?

I've never seen it before.

http://www.williamsbrewing.com/SAFBREW-ABBAYE-ALE-P3736.aspx

[Stevie]

It's listed as new on Williams' homepage.

[mattybrass]

Yes, Fermentis just released it. within the last month or so.

Safbrew™ Abbaye is the eleventh yeast strain specifically selected for beer.
 
This new strain will allow fast Fermentation, very high attenuation, high alcohol content (up to 11 % v/v) with subtle aroma and a well-balanced profile.
 
With Safbrew Abbaye, brewers will be able to brew refreshing session beers and stronger Abbaye styles and IPAs.

[denny]

I'm kinda worried about the description saying Belgian styles and IIPA.  Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian?  They seem to be more concerned with alcohol tolerance than anything else.

[beersk]

I'm kinda worried about the description saying Belgian styles and IIPA.  Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian?  They seem to be more concerned with alcohol tolerance than anything else.

I thought that seemed obvious with this whole Belgian IPA trend going on right now...

[dannyjed]

I'm kinda worried about the description saying Belgian styles and IIPA.  Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian?  They seem to be more concerned with alcohol tolerance than anything else.

My thought exactly. I also thought maybe it is something similar to the Rochefort strain which is lower on esters and phenols compared to other Belgian strains.

[denny]

I'm kinda worried about the description saying Belgian styles and IIPA.  Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian?  They seem to be more concerned with alcohol tolerance than anything else.

My thought exactly. I also thought maybe it is something similar to the Rochefort strain which is lower on esters and phenols compared to other Belgian strains.

Rochefort?  As in WY1762?    Never struck me as being particularly low on esters.

[HoosierBrew]

Personally, I love Belgian beers and IPAs, but not the hybrid of the two. Seems like a weird way to advertise a new Abbey strain.

[HoosierBrew]

Rochefort?  As in WY1762?    Never struck me as being particularly low on esters.

+1. 

[erockrph]

I'm kinda worried about the description saying Belgian styles and IIPA.  Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian?  They seem to be more concerned with alcohol tolerance than anything else.

My thought exactly. I also thought maybe it is something similar to the Rochefort strain which is lower on esters and phenols compared to other Belgian strains.

Rochefort?  As in WY1762?    Never struck me as being particularly low on esters.

I get a lot of plummy esters in big Belgian Darks, but I don't get anywhere near as much banana as other Belgian strains with WY1762. Wyeast does bill it as a relatively clean Belgian strain, and I can say it makes a great English BW.

[narcout]

Here is the spec sheet, it lists total esters at 20 ppm (at 18 degress Plato at 20 degrees Celcius in EBC tubes):

http://www.williamsbrewing.com/pdfs/y24.pdf

Tthe fact sheet for US-05 lists total esters at 40 ppm:

http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

[dannyjed]

I'm kinda worried about the description saying Belgian styles and IIPA.  Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian?  They seem to be more concerned with alcohol tolerance than anything else.

My thought exactly. I also thought maybe it is something similar to the Rochefort strain which is lower on esters and phenols compared to other Belgian strains.

Rochefort?  As in WY1762?    Never struck me as being particularly low on esters.

Not particularly low, but lower than others like WY1214 and WY3787 is what I meant. Of course, fermentation temps play a large role in ester production as well.

[denny]

Not particularly low, but lower than others like WY1214 and WY3787 is what I meant. Of course, fermentation temps play a large role in ester production as well.

Lower than 1214, definitely.  But I don't know if I could say lower than 3787.  Given I ferment 3787 in the low 60s, though.

[dannyjed]

Here is the spec sheet, it lists total esters at 20 ppm (at 18 degress Plato at 20 degrees Celcius in EBC tubes):

http://www.williamsbrewing.com/pdfs/y24.pdf

Tthe fact sheet for US-05 lists total esters at 40 ppm:

http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

If that means that US 05 has twice the amount of esters, then I don't understand why it is called an Abbey style yeast.

[narcout]

Here is the spec sheet, it lists total esters at 20 ppm (at 18 degress Plato at 20 degrees Celcius in EBC tubes):

http://www.williamsbrewing.com/pdfs/y24.pdf

Tthe fact sheet for US-05 lists total esters at 40 ppm:

http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

If that means that US 05 has twice the amount of esters, then I don't understand why it is called an Abbey style yeast.

I don't know how much weight I would really give those specs.  Rolling all esters up into one ppm number seems misleading.  I just thought it was interesting.

Hopefully someone will give this yeast a try and report back.