WLP500 - Monastery Ale Yeast - White Labs - 5 gallon batch size
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness with plum, cherry and bubblegum characteristics. An excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. If you're trying to clone Chimay this is the yeast you want to go with.
Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a starting gravity beer of 1.080 SG we recommend using 8g Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch.
Attenuation: 73-78%
Flocculation: Medium to low.
Fermentation Temperature: 65-74F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.