White Labs Belgian Yeasts

White Labs Trappist Ale Yeast WL500
WL500- Trappist Ale Yeast: From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, doubles and triples. Optimum Fermentation Temperature: 65-72°F;
Lower temperatures (under 65) will result in less fruity and more earthy beers.
White Labs Belgian Wit Ale Yeast WL400
WL400- Belgian Wit Ale Yeast: Slightly phenolic and tart, this is the yeast used to produce Wit in Belgium.Optimum Fermentation Temperature: 67-74°F;
White Labs Abbey Ale WL530
White Labs Abbey Ale: Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and tripels. Optimum Fermentation Temperature: 66-72°F;
White Labs Belgian Ale WL550
White Labs Belgian Ale: Saisons, Belgian Ales, Reds, Browns and Whites (Wits) are just a few of the classic Belgian beer styles that can be created with this strain. Phenolic and spicy flavors dominate the profile, with less fruitiness than the WLP500 Trappist Ale yeast. Optimum Fermentation Temperature: 68-78°F;
White Labs Belgian Saison I WL565
White Labs Belgian Saison I: Classic Saison yeast from Wallonia. It produces earthy, peppery and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternative yeast added after 75% fermentation. Optimum Fermentation Temperature: 68-75°F;
White Labs Belgian Golden Ale WL570
White Labs Belgian Golden Ale: From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.Optimum Fermentation Temperature: 68-75°F;
White Labs Belgian Style Ale yeast Blend WL575
WL575 – Belgian Style Ale yeast Blend: A blend of two Trappist type yeasts and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as ‘Belgian type’. Optimum Fermentation Temperature: 68-75°F;

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