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White Labs WLP500 Monastery (Trappist) Ale Yeast
White Labs WLP500 Trappist Ale Yeast
 
White Labs WLP500 Monastery Ale Yeast (formerly known as Trappist Ale Yeast) -- Produces distinctive fruitiness and plum notes. An excellent yeast for higher gravity beers including Belgian ales, dubbels, and tripels. This yeast is sourced from one of the few remaining Trappist breweries in the world.

Possible Source: Chimay

Includes Free Ice Pack

We highly recommend adding a Metallic Insulated Yeast Mailer when buying liquid yeast. The mailer keeps your yeast cold for an additional 24 hours. It can safely hold up to 4 yeast and ice packs. We only guarantee yeast that is shipped using these mailers.
Click HERE for yeast mailer.
Price: $9.49

Availability: Usually Ships in 24 Hours
Quantity:

Features
 

White Labs WLP500 Monastery (Trappist) Ale Yeast

Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F Lower temperatures (under 65) will result in less fruity and more earthy beers.
Alcohol Tolerance:
High

May we also suggest...
Metallic Insulated Yeast Mailer - 9" X 12"
Price: $5.49

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Metallic Insulated Yeast Mailer - 9" x 12"

Average Customer Review: Average Customer Review: 4.5 of 5 4.5 of 5 Total Reviews: 2 Write a review.

  0 of 0 people found the following review helpful:
 
4 of 5 Trappist IPA September 8, 2013
Reviewer: Michael D'Ornellas from Montreal, QC Canada  
I decided to use this yeast to brew an IPA with citra hops, which ended up working out greatly! The fruit flavors produced by this workhorse of a yeast compliment the hop really well. Although they aren't the same type of fruit, grapefruit (hop) vs. more tropical (yeast), it still has a terrific aroma and I can't wait to taste it when bottling!

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  0 of 0 people found the following review helpful:
 
5 of 5 Excellent in a Dubbel September 6, 2013
Reviewer: Ryan from Fergus, ON  
I have used this yeast a few times to make a Belgian Dubbel and I love the flavors that this yeast contributes. Lots of banana, clove, and "yeastiness" come through. I ferment this in the upper range (~22 C) to help get these great flavors.

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