Description

White Labs WLP500 Monastery Ale yeast

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 (18 - 19°C) result in less fruity and more earthy beers.

Flocculation: Low to Medium
Attenuation: 75 - 80%
Temperature: 18 - 22°C
Alcohol Tolerance: High (10 - 15%)
Diastatic (STA1): No

Flavour Profile: Plum, Cherry, Bubble gum

Suitable Beer Style: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Pale Ale, Belgian Tripel, Biere de Garde, Cider

Availability: Always

Possible Substitutes

• White Labs WLP530 Abbey Ale yeast
• Escarpment Labs St Remy Abbey Ale yeast
• White Labs WLP540 Abbey IV Ale yeast
• Wyeast 1762 Belgian Abbey II yeast
• Lallemand LalBrew Abbaye Belgian Ale yeast
• Fermentis SafAle BE-256 yeast