White Labs WLP500 Monastery (Trappist) Ale
White Labs WLP500 Monastery (Trappist) Ale:
New name but same great yeast. From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Flocculation: Low to Medium
Optimum Fermentation Temperature: 65-72°F (18-22°C)
Note: Lower temperatures (under 65°F or 18°C) will result in less fruity and more earthy beers
Alcohol Tolerance: High (10-15%)
Product ReviewsWrite Review
Slow starter but...
Posted by Todd on 6th Oct 2014
Once it gets going, it goes.
I mashed 80% pils 20% munich malt for 90 min at 150F and had a SG=1.070. Pitched yeast at 19C. Took nearly 48h for ANY sign of life, but then things really got moving. After 4 days, added 14GP of honey to primary and let it go for another 14 days. Racked to secondary to condition; gravity = 1.007... attenuation of 83% if you take into account the honey (90% if you assume honey is 100% fermentable anyway). This strain is impressive. Hopefully there are still enough viable cells to bottle without pitching fresh yeast!