Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant. We brewed a Belgian Triple with this yeast, and found it to be extremely good for a dry yeast, very clean, with a flavor profile very similar to Wyeast 1214.
Suitable for Belgian Pale Ales and Abbey Ales
Attenuation: High
Flocculation: High
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F).
Storage Recommendations: Store in the fridge
10g Sachet
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Surprisingly Authentic
8 lbs of Germaln pilsner ( William's) and some cane sugar and weighed in at 1.063 - w 1.4 ounce 4.4 AA hallertau at 60 mins. Added M 47 pitched at 64 degrees and let free rise to 76 kept it there for 8 Days ( 5 days to attenuate and 3 days to clean up) then left for and additional 6 days to clarify ("free temp drop to 70 degrees) Bottled to 3 Atmospheres and VERY Surprised but these were pleasantly drinkable 6 days after bottling - really! So if you need a quick Belgian that is acceptable while your brewing your masterpiece with liquid yeast - then this may be your stop gap solution. mild clove and faint alcohol on the nose. - mild clove, malt and slight esters trying to come through - would guess this will be a gem in 6 weeks as a belgian blonde. Very Pleased.