Yeast List

WLP530 Abbey Ale

MBIT ID: WLP530

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White Labs
Liquid
Ale
75 - 80%
medium-high
≈ 2.3 bn / ml
19.00
to
22.00
12

Genetics and Properties

N/A
Non-diastatic
N/A

Description

This is a traditional Belgian abbey strain perfect for use in dubbels, tripels and Belgian strong ales. Originates from the Westmalle brewery, but has probably converged significantly from the yeast currently in use there. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer.

Flavour/Aroma

Cherry, plum, pear, bubblegum esters. Can produce spicy phenols, but these may mellow with aging. Fermenting at higher temperatures can contribute banana.

Usage

Vigorous fermenter in the beginning, make sure you have enough headspace. Will probably require a starter given that it is a liquid yeast, but underpitching 10 - 20% can stress the yeast, making it produce more flavour.

Substitutes

WY3787 Belgian High Gravity

MBIT ID: WY3787

Wyeast Labs

B56 Rustic

MBIT ID: B56

Imperial Yeast

WLP500 Monastery Ale Yeast

MBIT ID: WLP500

White Labs

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.012
1.010

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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