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 (65-67F/18-19C) will result in less fruity and more earthy beers.

Specifications:

• Attenuation: 75 -80%
• Flocculation: Med – Low
• Temp. Range: 65 – 72 F
• Alcohol Tolerance: High (10 – 15%)

Suggested Substitutions*:

• Fermentis: Safbrew T-58
• Imperial: B63 – Monastic
• Wyeast: 1214 – Belgian Abbey

*Suggested yeast substitutions may not be an exact replacement, but they will be a very close approximation.