M41 Belgian Ale Yeast
Dry Ale yeast from Mangrove Jack's.
LabMangrove Jack's· Ale · Dry · M41
Specs
Attenuation
82–88%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–28°C
64–82°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.
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+
Finishes bone-dry
Carries the STA1 (diastaticus) gene, so it keeps eating sugars other yeast leave behind and finishes very dry. It's also a contamination risk: it can over-carbonate or gush if it crosses into other beers.
Same strain, other labs
Potential substitutes for M41 Belgian Ale Yeast
Usually used in
Belgian Ales
Common questions
- What is the M41 Belgian Ale Yeast equivalent?
- SafAle BE-134 — the same strain from another lab, the BE-134 (Saison Dupont) strain.
- What is M41 Belgian Ale Yeast's attenuation?
- 82–88% apparent attenuation.
- What temperature should I ferment M41 Belgian Ale Yeast at?
- 18–28°C is the recommended range.
- Does M41 Belgian Ale Yeast produce phenolics (clove and spice)?
- Yes. M41 Belgian Ale Yeast is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is M41 Belgian Ale Yeast diastatic (STA-1)?
- Yes. M41 Belgian Ale Yeast carries the STA1 gene (S. cerevisiae var. diastaticus). It super-attenuates to a dry finish, and can over-carbonate or gush if it cross-contaminates other beers.
- What beer styles is M41 Belgian Ale Yeast good for?
- Belgian Ales.
- What can I substitute for M41 Belgian Ale Yeast?
- WLP500 Trappist Ale Yeast, 1214 Belgian Abbey Style Ale, B53 Precious, and LalBrew Abbaye.
Brew with M41 Belgian Ale Yeast
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