WLP500 Monastery Ale Yeast


From on of the few remaining Trappist breweries remaining in the world, this yeast produces their distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Attenuation: 75-80%
Optimum Fermentation Temperature: 65°-72° F (Lower temperatures (under 65°) will result in less fruity and more earthy beers)
Floccuation: Medium to Low
Alcohol Tolerance: High


Have a Question?

Be the first to ask a question about this.

Ask a Question