WLP500 Monastery Ale


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From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (65-67°F, 18-19°C) will result in less fruity and more earthy beers.

This yeast is a great substitute for Wyeast 1214 Belgian Ale

 Attenuation 75% - 80%
Flocculation Medium to Low
Alcohol Tolerance High (10 - 15%)
Optimum Fermentation Temperature 18.5°C - 22°C (65°F - 72°F)