WLP500 - Trappist Monastery Ale Yeast
The key to brewing a real Trappist Monastery Ale is always the yeast, as it’s the main component in all famous Belgian Abbey beers, and WLP500 Trappist Monastery Ale Yeast is just the strain for the job.
Allegedly sourced from the famous Chimay abbey, WLP500 is a unique specialty strain that is characterized by impressive alcohol tolerance, great attenuation, and a unique ester and phenol profile that delivers notes of plums and spices to the beer.
It is an excellent strain for working with high gravity worts, which delivers the complexity and attenuation needed for such styles as Trappist Dubbel, Tripel, and Quadruple.
Trappist Monastery Ale YeastWLP500 Trappist Monastery Ale Yeast is the very component found in authentic abbey beers that makes them so special. It has a very distinct fruit character, with notes of plums and stone fruit accompanying spicy phenols that add complexity to the overall palate. The fruit character can be controlled via fermentation temperature, as cooler conditions tend to restrain ester production, while warmer fermentation will unleash the full aromatic potential of this strain. WLP500 deals quite easily with high gravity worts and can deliver alcohol content of up to 15% ABV. A must have yeast for abbey beer enthusiasts who want to get the real Trappist beer experience.
|Attributes:||Attenuation: 75% - 80%
Flocculation: Medium to Low
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature:65°F - 72°F