Monastery Ale Yeast

  • Yeast: Specialty/Belgian
  • Organic Strains

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