Monastery Ale Yeast
| Brand: | White Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
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 Yeast
If you cannot find Monastery Ale Yeast anywhere, you can substitute one of the following yeasts for a similar 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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