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
Standard for these styles
Styles where M47 Belgian Abbey Yeast is a standard pick — from the corpus, not the guidelines.
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 (similar temperature range, also phenolic), WLP570 Belgian Golden Ale Yeast (similar temperature range, also phenolic), and 1388 Belgian Strong Ale (similar attenuation, similar temperature range).
Brew with M47 Belgian Abbey Yeast
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