The Yeast Bay - Dry Belgian Ale (WLP4025)
Dry Belgian Ale is a single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear, and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and grist composition
For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighbourhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian Beer, or to unstick that pesky stuck fermentation.
To achieve high attenuation, we recommend fermenting with this strain at 70-71°F for the first 2-3 days, and then bumping up the temperature to 74-75°F for the remainder of fermentation.
Source: The Yeast Bay