Cellar Science Monk Premium Beer Yeast
Product Description
A classic Belgian yeast strain for producing clean, yet complex, Belgian-style Blondes, Dubbels, Trippels, and Quads. Delicate fruit flavors with restrained phenolic character. MONK is eligible for direct pitch straight into your wort.
Every batch is PCR tested to ensure quality.
Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for
larger batches, use at a rate of 2–3 grams per gallon of wort. We
recommend rounding up by one full sachet rather than measuring out the
yeast exactly.
Direct Pitch or Rehydrate:
MONK yeast can be direct pitched with great results by sprinkling it
onto the surface of the wort in your fermenter. However, proper
hydration helps ensure a healthy fermentation and is especially
recommended for beer with a starting gravity above 15°P (1.061 SG). To
hydrate yeast, first sanitize the yeast pack and a pair of scissors.
Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10
grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the
water, allow the slurry to stand undisturbed for 20 minutes, and then
swirl. Use small amounts of wort to adjust the temperature of the slurry
to within 10°F (6°C) of the wort temp before pitching. Ferment between
62-75°F (17-24°C).
Optimum Fermentation Temp: 62-75°F
Flocculation: Medium
Alcohol Tolerance: 12% ABV (WY1762 12%)
Similar Strains: WY1762, WLP540
Gluten-free