3787 Trappist High Gravity
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 3787
Wyeast· Ale · Liquid · 3787Specs
Attenuation
74–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–26°C
64–79°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
Belgian Ales
Common questions
- What is the 3787 Trappist High Gravity equivalent?
- B48 Triple Double, OYL-028 Belgian Ale W, and WLP530 Abbey Ale Yeast — the same strain from other labs, the Westmalle (WLP530) strain.
- What is 3787 Trappist High Gravity's attenuation?
- 74–78% apparent attenuation.
- What temperature should I ferment 3787 Trappist High Gravity at?
- 18–26°C is the recommended range.
- Does 3787 Trappist High Gravity produce phenolics (clove and spice)?
- Yes. 3787 Trappist High Gravity is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is 3787 Trappist High Gravity good for?
- Belgian Ales.
Brew with 3787 Trappist High Gravity
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