MFG & #
| Type
| Description | Substitution |
| White Labs WLP099 | Super High Gravity Ale
| Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. | |
| White Labs WLP300 | Hefeweizen Ale
| This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. | Wyeast 3068 Weihenstephan Weizen Yeast
|
White Labs WLP320
| American Hefeweizen Ale | This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. | |
| White Labs WLP351 | Bavarian Weizen | Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."
| Wyeast 3638 Bavarian Wheat Yeast |
| White Labs WLP380 | Hefeweizen IV Ale | Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
| Wyeast 3333 GermanWheat Yeast
|
White Labs WLP400
| Belgian Wit Ale
| Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. | Wyeast 3944 Belgian Witbier Yeast |
White Labs WLP410
| Belgian Wit II Ale | Less phenolic 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.
| |
White Labs WLP500
| Trappist Ale
| From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
| Wyeast 1214 Belgian Ale Yeast |
White Labs WLP510
| Belgian Bastogne | 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. | |
White Labs WLP515
| Antwerp Ale
| 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. | |
| White Labs WLP530 | 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 trippels. | Wyeast 3787 Trappist High Gravity |
White Labs WLP540
| Abbey IV Ale
| An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). | Wyeast 1762 Abbey II |
White Labs WLP550
| Belgian Ale
| Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. | Wyeast 3522 Belgian Ardennes |
