WLP500 Monastery Ale Yeast

Specialty / Belgian

From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (65-67°F/18-19°C) will result in less fruity and more earthy beers.

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Characteristics
Attenuation: 
75.00-80.00
Flocculation: 
Medium to Low
Alcohol Tolerance: 
High (10 - 15%)
Optimum Fermentation Temperature: 
65.00-72.00