← Yeast
Mangrove Jack's M31 Belgian Tripel
Mangrove Jacks · ale · Dry
Belgian ale yeast for Tripels and strong golden ales: complex fruity esters and spicy, clove-like phenolics, with high attenuation that keeps big, sugar-boosted beers finishing dry.
2 brews
About
A top-fermenting Belgian-style ale yeast suited to Tripels and Belgian Strong Golden ales. It produces complex fruity esters and spicy, clove-like phenolics, and its high attenuation helps these big, sugar-boosted beers finish dry and drinkable. Warmer fermentation pushes the ester and phenolic expression further.
Specs
- Attenuation
- 78–85%
- Flocculation
- Medium
- Temperature
- 18–28°C
- Optimal
- Start 18–20°C, free-rise for character
- Alcohol tolerance
- 12% ABV
- Ferment time
- 7–14 days
- Pitch rate
- 1 sachet (10 g) for up to 23 L; 2 for high gravity (>1.070)
- Form
- Dry
Recipe pairing
- Grains
- Pilsner malt base; clear candi sugar is traditional for dryness and strength
- Hops
- Czech Saaz, Styrian Goldings — low-bitterness noble hops
- Adjuncts
- Clear candi sugar boosts ABV while keeping the finish dry
- Suited to
- Belgian Tripel, Belgian Strong Golden Ale, Belgian Blonde Ale, Saison
Brewing tips
- Start around 18–20°C and allow a free-rise for full Belgian ester and phenolic character.
- Use 2 sachets or a starter for OG above 1.070.
- Clear candi sugar dries out a Tripel while lifting the ABV.
Handling & storage
- Rehydration
- Direct-pitch, or rehydrate per Mangrove Jack's guidance.
- Storage
- Cool and dry; refrigerate for longer life.
- Shelf life
- 2 years refrigerated.
In your brews
Used in 2 batches 2025-01-23 → 2025-05-03
Attenuation (achieved) 91–93% spec 78–85%
Avg ferment temp 19°C range 18–28°C
ABV range 6.7–7.4% 2 measured