Monastery Ale Yeast
ATTENUATION :
75% - 80%
FLOCCULATION :
Low to Medium
ALCOHOL TOLERANCE :
High (10-15%)
FERMENTATION TEMPERATURE :
65°
-
72° F
18°
-
22° C
STA1 :
Negative
Sourced from a Belgian monastery, this strain is ideal for Belgian quads, tripels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.
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- Part No: WLP500
- Part Name: Monastery Ale Yeast
- Category: Yeast
- Also Available in Organic: Yes
- STA1 QC Result: Negative
- Type: Core
- Belgian Dark Strong Ale
- Belgian Dubbel
- Belgian Pale Ale
- Belgian Tripel
- Biere de Garde
- Cider