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BEER YEAST
WHITE LABS PURE liquid YEAST Cultures
$7.95
ALE Yeast Cultures
California Ale - WLP001
This yeast is famous for its clean flavors, balance and
ability to be used in almost any style ale. It
accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80; Flocculation: High; Optimum Ferm
Temp: 68-73
English Ale - WLP002
A classic ESB strain from one of England's largest
independent breweries. This yeast is best suited for
English style ales including milds, bitters, porters,
and English style stouts. This yeast will leave a beer
very clear, and will leave some residual sweetness.
Attenuation: 63-70; Flocculation: Very High; Optimum
Ferm Temp: 65-68
Irish Ale - WLP004
This is the yeast from one of the oldest stout producing
breweries in the world. It produces a slight hint of
diacetyl, balanced by a light fruitiness and slight dry
crispness. Great for Irish ales, stouts, porters,
browns, reds and a very interesting pale ale.
Attenuation: 69-74; Flocculation: medium to high;
Optimum Ferm Temp: 65-68
British Ale - WLP005
This yeast is a little more attenuative than WLP002.
Like most English strains, this yeast produces malty
beers. Excellent for all English style ales including
bitter, pale ale, porter, and brown ale.
Attenuation: 67-74; Flocculation: High; Optimum Ferm
Temp: 65-70
Dry English Ale - WLP007
Clean, highly flocculant, and highly attenuative yeast.
This yeast is similar to WLP002 in flavor profile, but
is 10% more attenuative. This eliminates the residual
sweetness, and makes the yeast well suited for high
gravity ales. It also reaches terminal gravity quickly.
80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80; Flocculation: High; Optimum Ferm
Temp: 65-70
East Coast Ale - WLP008
The "Brewer Patriot" strain can be used to reproduce
many of the American versions of classic beer styles.
Similar neutral character of WLP001, but less
attenuation, less accentuation of hop bitterness,
increased flocculation, and a little tartness. Very
clean and low esters. Great yeast for golden, blonde,
honey, pales and German alt style ales.
Attenuation: 70-75; Flocculation: low to medium; Optimum
Ferm Temp: 68-73
European Ale - WLP011
Malty, Northern European-origin ale yeast. Low ester
production, giving a clean profile. Little to no sulfur
production. Low attenuation helps contribute to the
malty character. Good for Alt, Kolsch, malty English
ales, and fruit beers.Attenuation: 65-70; Flocculation:
Medium; Optimum Ferm Temp: 65-70
London Ale - WLP013
Dry, malty ale yeast. Provides a complex, oakey ester
character to your beer. Hop bitterness comes through
well. This yeast is well suited for classic British pale
ales, bitters, and stouts. Does not flocculate as much
as the English Ale and British Ale
Attenuation: 67-75; Flocculation: Medium; Optimum Ferm
Temp: 66-71
Burton Ale - WLP023
From the famous brewing town of Burton upon Trent,
England, this yeast is packed with character. It
provides delicious subtle fruity flavors like apple,
clover honey and pear. Great for all English styles,
IPA's, bitters, and pales. Excellent in porters and
stouts.
Attenuation: 69-75; Flocculation: Medium; Optimum Ferm
Temp: 68-73
Edinburgh/Scottish Ale - WLP028
Scotland is famous for its malty, strong ales. This
yeast can reproduce complex, flavorful Scottish style
ales and can be an everyday strain, similar to
California Ale. Hop character is not muted with this
strain, as it is with English Ale. Attenuation: 70-75;
Flocculation: Medium; Optimum Ferm Temp: 65-70
German Ale/Kolsch - WLP029
From a small brewpub in Cologne, Germany, this yeast
works great in Kölsch and Alt style beers. Good for
light beers like blond and honey. Accentuates hop
flavors, similar to California Ale. The slight sulfur
produced during fermentation will disappear with age and
leave a super clean, lager like ale.Attenuation: 72-78;
Flocculation: Medium; Optimum Ferm Temp: 65-69
Pacific Ale - WLP041
A popular ale yeast from the Pacific Northwest. The
yeast will clear from the beer well, and a leave a malty
profile. More fruity than English Ale yeast. Good yeast
from English style ales including mild, bitter, IPA,
porter and English style stout.
Attenuation: 65-70; Flocculation: Medium; Optimum Ferm.
Temp: 65-68
California Ale V - WLP051
From Northern California. This strain is more fruity
than WLP001 and slightly more flocculant. Attenuation is
lower, resulting in a fuller bodied beer than with the
California Ale.
Attenuation: 70-75; Flocculation: medium to high;
Optimum Ferm Temp: 66-70
Super High Gravity Ale - WLP099
Can ferment up to 25% alcohol. From England. Produces
ester character that increases with increasing gravity.
Malt character dominates at lower gravities.
Attenuation: >80% Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Very High
Blended Yeast Cultures
10 Year Anniversary Blend
White Labs started in 1995 with 5 strains available for
homebrewers- California Ale, English Ale, Irish Ale,
Hefeweizen Ale and San Francisco Lager. We wanted a
blend with all of these strains, but Hefeweizen Ale
doesn't fit so we crafted a unique blend that truly test
brewers imaginations. The blend contains unique
proportions of California Ale, English Ale, Irish Ale
and San Francisco Lager. For a limited time only!
Attenuation: 75-80; Flocculation: Medium; Optimum Ferm.
Temp: 65-70
American Ale Yeast Blend - WLP060
Our most popular strain is English Ale-California Ale
yeast. This blend celebrates the strengths of California
- clean, neutral fermentation, versatile usage and adds
two other strains that belong in the same"
clean/neutral" flavor category. The additional strains
create complexity to the finished beer, and will taste
more lager like than just California Ale. Hops flavors
and bitterness are accentuated, but to the extreme of
California Ale. Slight sulfur will be produced
during fermentation.Attenuation: 72-80; Flocculation:
medium; Optimum Ferm. Temp: 68-73
Belgian Style Ale Yeast Blend - WLP575
A blend of Trappist type yeast (2) 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'.
Attenuation: 74-80; Flocculation: Medium; Optimum Ferm.
Temp: 68-75
SPECIALTY ALES
Hefeweizen Ale - WLP300
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.
Attenuation: 72-76; Flocculation: Low; Optimum Ferm
Temp: 68-72
American Hefeweizen Ale - WLP320
This yeast is used to produce the Oregon style American
Hefeweizen. Unlike Hefeweizen Ale, 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.Attenuation: 70-75;
Flocculation: Low; Optimum Ferm Temp: 65-69
Hefeweizen IV Ale - WLP380
Large clove and phenolic aroma and flavor, with minimal
banana. Refreshing citrus and apricot notes. Crisp,
drinkable. Less flocculent than Hefeweizen Ale,sulfur
production is higher. Attenuation: 73-80; Flocculation:
Low; Optimum Ferm Temp: 66-70
Belgian Wit Ale - WLP400
Slightly phenolic and tart, this is the original yeast
used to produce Wit in Belgium. Attenuation: 74-78;
Flocculation: low-medium; Optimum Ferm Temp: 67-74
Trappist Ale - WLP500
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, dubbels and trippels.
Attenuation: 73-78; Flocculation: low to medium; Optimum
Ferm Temp: 65-72
Abbey Ale - WLP530
Used in two 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, dubbels and trippels.
Attenuation: 73-78; Flocculation: medium to high;
Optimum Ferm Temp: 66-72
Belgian Ale - WLP550
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 than Trappist Ale
Attenuation: 72-78; Flocculation: Medium; Optimum Ferm
Temp: 68-78
Belgian Saison I - WLP565
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 alternate yeast added after 75% fermentation.
Attenuation: 65-75; Flocculation: Medium; Optimum Ferm
Temp: 68-75
Belgian Golden Ale - WLP570
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. Attenuation: 75-80;
Flocculation: Low; Optimum Ferm Temp: 68-75
LAGERS
Pilsen Lager - WLP800
Classic pilsner strain from the premier pilsner producer
in the Czech Republic. Somewhat dry with a malty finish,
this yeast is best suited for European pilsner
production.
Attenuation: 72-77; Flocculation: medium to high;
Optimum Ferm Temp: 50-55
Czech Budejovice Lager - WLP802
Pilsner lager yeast from Southern Czech Republic.
Produces dry and crisp lagers, with low diacetyl
production. Attenuation: 75-80; Flocculation: Medium;
Optimum Ferm Temp: 50-55
San Francisco Lager - WLP810
This yeast is used to produce the "California Common"
style beer. A unique lager strain which has the ability
to ferment up to 65 degrees while retaining lager
characteristics. Can also be fermented down to 50
degrees for production of marzens, pilsners and other
style lagers.Attenuation: 65-70; Flocculation: High;
Optimum Ferm Temp: 58-65
Oktoberfest/Marzen Lager - WLP820
This yeast produces a very malty, bock like style. It
does not finish as dry as WLP830, as it is much slower
in the first generation. We encourage a larger starter
to be used the first generation or schedule a longer
lagering time. Attenuation: 65-73; Flocculation: Medium;
Optimum Ferm Temp: 52-58
German Lager - WLP830
This yeast is one of the most widely used lager yeasts
in the world. Very malty and clean, great for all German
lagers, pilsner, oktoberfest, and marzen. Attenuation:
74-79; Flocculation: Medium; Optimum Ferm Temp: 50-55
German Bock - WLP833
From the alps of southern Bavaria, this yeast produces a
beer that is well balanced between malt and hop
character. The excellent malt profile makes it well
suited for Bocks, Dopplebocks, and Oktoberfest style
beers. Very versatile lager yeast. Attenuation: 70-76;
Flocculation: Medium; Optimum Ferm. Temp: 48-55
Southern German Lager - WLP838
This yeast is characterized by a malty finish and
balanced aroma. It is a strong fermenter, produces
slight sulfur, and low diacetyl.
Attenuation: 68-76; Flocculation: medium to high;
Optimum Ferm Temp: 50-55
American Pilsner Lager - WLP840
This yeast is used to produce American style lagers. Dry
and clean with a very slight apple fruitiness. Sulfur
and diacetyl production is minimal. Attenuation: 75-80;
Flocculation: Medium; Optimum Ferm Temp: 50-55
Mexican Lager - WLP940
From Mexico City, this yeast produces clean lager beer,
with a crisp finish. Good for Mexican style light
lagers, as well as dark lagers.
Attenuation: 70-78; Flocculation: Medium; Optimum Ferm.
Temp: 50-55 |
