Notes

Attenuation %

Below

Alcohol Tolerance

High/Medium/Low

Temperature Range High (75-85 F)

and resulting
Flavor Profiles
Medium

(67-75 0F)

Low (58-660 F )

Beer Styles

Low

Low-Medium

Low

High

High

Medium-High

Medium

Medium

High

Fruity

Fruity

Fruity

Phenolic

Phenolic

Mod. Phenolic

Sulfur

Sulfur

Solvent

Medium-High

Belgian Ale Yeast

Medium

Belgian Golden Ale

High/Medium/Low

Belgian Saison I

Flocculation

Belgian Abbey Yeast

WLP400 WLP410 WLP500 WLP530 WLP550

Yeast Strain Number

See

Trappist Ale Yeast

Belgian Wit

Belgian Wit II Yeast

WHITE LABS BELGIAN YEAST DESCRIPTIONS

WLP565

WLP570

Medium

Low
1

High

Low-Medium

High

High

Medium

High

Spicy

Earthy

Earthy

Fruity

Phenolic

Phenolic

Peppery

Mod. Phenolic

Solvent

Solvent

Heavy Spice

Sulfur

Medium-High

Medium

Tart

Peppery

Spicy

Spicy

Fruity

Slight Earthy

Fruity

Fruity

Light Phenol

Light Phenol

Light Phenol

Phenolic

Phenolic

Phenolic

Mod. Phenolic

Fruity

Fruity

Fruity

Sulfur

Spicy

Sulfur

Bubble Gum

Tart

Clean

Peppery

Clean

Phenolic

Phenolic

Clove

Earthy

Balanced

Spicy

Light Phenol

Slight Earthy

Spicy

Spicy

Clean & Crisp

Earthy

Light Phenol

Spicy

Belgian Wit
Belgian Ale
Dubbel
Trippel
Spiced Ales
Wheat Ales
Grand Cru
Other High Gravity
Christmas Beers
Specialty Beers
Saisons

Notes:
Flocculation

Attenuation %
Low
Medium
High

Cloudy, dense yeast- filtration recommended

Hazy, clarifying agent recommended
Bright beer

Low
Medium
High

Less than 5% ABV

Less than 8% ABV
Less than 11% ABV

Alcohol Tolerance*

Low
Medium
High

Less than 70%

70-80%
80-90%

1- Belgian Saison yeast requires warm

conditioning to obtain medium attenuation.

(*each tolerance can be increased with increased nutrient levels)

Disclaimer

As with any process, these are recommendations. Actual brewhouse performance may vary according to
procedures used and beer produced.

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Fax: 1-888-693-1026