M47 is a Belgian abbey-style yeast that produces the complex, dark-fruit character of traditional monastic ales — dried fruit, raisin, plum, dark sugar. It is the right yeast for Belgian dubbel and strong dark ale, where malt complexity and rich ester character are defining features of the style.

Best suited to: Belgian Dubbel, Belgian Strong Dark Ale, Abbey Ale, Quadrupel (with nutrient support), dark Belgian specialty ales.

Fermentation parameters:

• Temperature: 18–28°C
• Attenuation: High (80%+)
• Flocculation: Medium-High
• Alcohol tolerance: 12%+ ABV
• Pitching rate: 1 sachet per 23L; 2 sachets for OG above 1.080

Flavour contribution: Dried fruit, raisin, dark plum, subtle spice. Richer and darker than M41 — suited to beers where dark sugar and dark malt are already part of the recipe. At higher fermentation temperatures the ester character is more pronounced.

Choose M47 over M41 when your recipe is a darker, richer Belgian style. M41 is more versatile across lighter Belgian styles; M47 specialises in abbey-character complexity. For tripels, use M31 instead.

Pitching note: Pitch at 18°C. For high-gravity abbey ales, add yeast nutrient and consider 2 sachets.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.