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Monastery Ale Yeast Yeast from White Labs

Monastery Ale Yeast (WLP500)

From: White Labs
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

Sourced from a Belgian monastery, this strain produces characteristic notes of plum and cherry with a hint of bubble gum.

#plum  #cherry  #bubblegum  

Brewing Properties of Monastery Ale Yeast

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
High%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
75-80%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium-Low
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
65-72° F
(18-22° C)

Comparable Beer Yeasts

If you cannot find Monastery Ale Yeast (WLP500) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Monastery Ale Yeast

These are the most popular beer styles that make use of the Monastery Ale Yeast yeast:

Belgian Ales, Tripel, Dubbel, Trappist


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