A highly attenuative Belgian ale yeast producing spicy, phenolic complexity for strong golden and strong dark ales.
How to use
Sprinkle directly onto up to 23L of wort and ferment at 18–28°C. It has very high attenuation, medium flocculation and good alcohol tolerance.
Helpful information
Store refrigerated. Temperature and original gravity influence ester, spice and alcohol expression, so match the fermentation plan to the recipe.
Compare Mangrove Jack’s Belgian yeast strains
- M21 Belgian Wit for fruity esters and warming spice in Witbier and related wheat or speciality beers at 18–25°C.
- M31 Belgian Tripel for very high attenuation, spice and fruity complexity in Tripel and Trappist-style beers at 18–28°C.
- M47 Belgian Abbey for fruity Belgian pale and abbey ales with fewer phenols than M41, fermented at 18–25°C.
These strains are not automatically interchangeable. Choose for the beer style and flavour profile wanted, and follow the current sachet directions.
| Weight | 0.1 kg |
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