M47 Belgian Abbey Yeast
Dry Ale yeast from Mangrove Jack's.
LabMangrove Jack's· Ale · Dry · M47
Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–25°C
64–77°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
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.
Potential substitutes for M47 Belgian Abbey Yeast
Common questions
- What is M47 Belgian Abbey Yeast's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment M47 Belgian Abbey Yeast at?
- 18–25°C is the recommended range.
- Does M47 Belgian Abbey Yeast produce phenolics (clove and spice)?
- Yes. M47 Belgian Abbey Yeast is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What can I substitute for M47 Belgian Abbey Yeast?
- SafAle WB-06, WLP570 Belgian Golden Ale Yeast, 1388 Belgian Strong Ale, and OYL-019 Belgian Ale D.
Brew with M47 Belgian Abbey Yeast
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