Cellar Science Monk Ale Yeast 12g
STRAIN SPECIFIC OVERVIEW:
Attenuation: 75-85%
Flavour & Aroma: Malty, Fruity, Raisins, Figs, and Mildly Fruity
Ideal Fermentation Temperature: 16-25°C
Dosage:
Classic Belgian Ale Yeast for Balanced, Complex Abbey-Style beers.
This yeast strain is produced from the parent strain WYeast 1762 - Belgian Abbey Style Ale II. This classic Belgian ale yeast strain is prized for its ability to produce clean yet complex beers with traditional Belgian character. It's a great yeast strain for producing all Belgian Abbey style beers but is particularly suited to producing Belgian Dark Strong Ales.
Fermentation with this strain yields a smooth, well-attenuated finish while still offering subtle layers of flavour. Expect restrained phenolics and delicate notes of dried fruit. Think raisin, fig, and plum, balanced by a gentle malt character and light spice. It strikes the perfect balance between expressive yeast character and drinkability.
For brewers seeking a more expressive yeast character, this strain can be pushed to develop enhanced ester profiles by fermenting at the higher end of its temperature range (around 24–25°C) or by using it in high gravity wort.
All Cellar Science Yeast can be pitched directly into the wort without the need for a starter. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality.
Specifications:
Similar Strains: WY1762, WLP540
Fermentation Range: 16–25°C
Flocculation & Sedimentation: Medium
H2S Production: Low
Alcohol Tolerance: 12% ABV
POF: Negative
STA-1: Negative
Dosage:
We would recommend a pitch rate of 0.6g/L for ales with a gravity of 1.060 or less and 1.5-1.5g/L for lagers with a gravity exceeding 1.080 SG.It's difficult to over pitch yeast so we recommend rounding up by one full sachet rather than measuring out the yeast exactly.
Direct Pitch or Rehydrate:
Cellar Science yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. Cellar Science yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-59°F (10-15°C).