White Labs WLP500 Monastery Ale Yeast

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From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Attenuation: 75.00-80.00
Flocculation: Medium to Low
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 65.00-72.00