CellarScience MONK Belgian Abbey Ale Yeast – 12 g

Why Brewers Love It

MONK is a versatile Belgian abbey strain that balances clean fermenting character with rich fruit esters and restrained phenolics. Derived from WY1762 / WLP540, it allows brewers to craft strong Belgian ales with complexity while still finishing clean and drinkable. It’s especially good for dubbels, tripels, quads, and Belgian blonde and golden strong ales.

Flavor & Aroma Profile

Expect flavors of dried fruit — fig, raisin, plum — with subtle spice and phenolic notes of light clove and pepper. The yeast yields a moderately dry finish, allowing malt and yeast character to harmonize. Ester and phenolic expression shifts depending on temperature.

Best Uses

• Belgian abbey styles: dubbels, tripels, quads
• Belgian golden & strong ales
• Belgian blondes & pales, when you want yeast character but also clarity

Specs

• Format: Dry yeast
• Packet weight: 12 g
• Apparent attenuation: 75-85 percent
• Flocculation: Medium
• Fermentation temperature: 62-77 °F (16-25 °C)
• Alcohol tolerance: Up to 12 percent ABV
• Gluten-free status: Yes

Brew Tips

• Ferment on the cooler end (around 62-65 °F) for cleaner esters and lighter phenolics; warmer fermentations bring more pronounced fruit and spice.
• High-gravity brews benefit from oxygenation and proper yeast nutrient addition.
• Direct pitch is supported, but rehydration can help for very strong worts or if yeast hasn’t been stored optimally.