13,591
edits
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| WLP072 - French Ale || || 69-75 || Med-High || 63-73 || Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Seasonal Availability: May - Jun.
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| WLP400 - Belgian Wit Ale || Hoegaarden/Celis <ref name="mrmalty_sources"></ref> || 74-78 || Low-Med || 67-74 || Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
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| WLP410 - Belgian Wit II Ale || Moortgat Brouwerij (via Ommegang?) <ref name="mrmalty_sources"></ref> || 70-75 || Low-Med || 67-74 || Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
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| WLP500 - Monastery Ale || Chimay <ref name="mrmalty_sources"></ref> || 75-80 || Low-Med || 65-72 || From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
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| WLP510 - Bastogne Belgian Ale || Orval <ref name="mrmalty_sources"></ref> || 74-80 || Med || 66-72 || A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
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| WLP515 - Antwerp Ale || De Koninck <ref name="mrmalty_sources"></ref> || 73-80 || Med || 67-70 || Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile. Seasonal Availability: Nov - Dec.
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| WLP530 - Abbey Ale || Westmalle <ref name="mrmalty_sources">[http://www.mrmalty.com/yeast.htm Mr. Malty website. Yeast Strain Sources. Retrieved 01/20/2016.]</ref> || 75-80 || Med-High || 66-72 || 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 trippels.