common-beer-data.yeasts.white-labs — com.wallbrew/common-beer-data 1.2.0

Data for yeasts cultivated by White Labs.

https://www.whitelabs.com/product-landing?id=1

white-labs clj/s

Data for yeasts cultivated by White Labs.

https://www.whitelabs.com/product-landing?id=1

wlp001-california-ale clj/s

Very clean flavor, balance and stability.

Accentuates hop flavor Versitile - can be used to make any style ale.

wlp002-english-ale clj/s

Classic ESB strain best for English style milds, bitters, porters and English style stouts.

Leaves a clear beer with some residual sweetness.

wlp003-german-ale-ii clj/s

Strong sulfer component will reduce with aging.

Clean flavor, but with more ester production than regular German Ale Yeast.

wlp004-irish-ale-yeast clj/s

Excellent for Irish Stouts.

Produces slight hint of diacetyl balanced by a light fruitiness and a slightly dry crispness.

wlp005-british-ale clj/s

This yeast has higher attenuation than the White Labs English Ale yeast strains.

Produces a malty flavored beer.

wlp006-bedford-british-ale clj/s

High attenuation.

Ferments dry with high flocculation. Distinctive ester profile. Good for most English ale styles.

wlp007-dry-english-ale clj/s

Clean, highly flocculant, and highly attentive yeast.

Similar to White labs English Ale yeast, but more attentive. Suitable for high gravity ales.

wlp008-east-coast-ale clj/s

White labs "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles.

Very clean with low esters.

wlp009-australian-ale-yeast clj/s

White Labs entry for Australian Ales.

Produces a clean, malty finish with pleasant ester character. Bready character. Can ferment clean at high temperatures.

wlp011-european-ale clj/s

Malty, Northern European ale yeast.

Low ester production, low sulfer, gives a clean profile. Low attenuation contributes to malty taste.

wlp013-london-ale clj/s

Dry, malty ale yeast.

Produces a complex, oak flavored ester character. Hop bitterness comes through well.

wlp022-essex-ale-yeast clj/s

Flavorful British yeast with a drier finish than many ale yeasts.

Bready and fruity in character. Well suited for top cropping (collecting). Does not flocculate as much as WLP005 or WLP002.

wlp023-burton-ale clj/s

Burton-on-trent yeast produces a complex character.

Flavors include apple, pear, and clover honey.

wlp025-southwold-ale clj/s

From Suffolk county.

Products complex fruity and citrus flavors. Slight sulfer production, but this will fade with aging.

wlp026-premium-bitter-ale clj/s

From Staffordshire England.

Mild, but complex estery flavor. High attenuation - ferments strong and dry. Suitable for high gravity beers.

wlp028-edinburgh-ale clj/s

Malty strong ale yeast. Reproduces complex, malty, flavorful schottish ales. Hop character comes through well.

wlp029-german-ale-kolsch clj/s

Great for light beers.

Accentuates hop flavors. Slight sulfer flavor will fade with age and leave a clean, lager like ale.

wlp033-klassic-ale-yeast clj/s

Traditional English Ale style yeast.

Produces ester character, and allows hop flavor through. Leaves a slightly sweet malt character in ales.

wlp036-dusseldorf-alt-yeast clj/s

Traditional alternative yeast from Dusseldorf, Germany.

Produces clean, slightly sweet alt beers. Does not accentuate hop flavor like WLP029 does.

wlp037-yorkshire-square-ale-yeast clj/s

This yeast produces a malty but well balanced profile.

Expect toasty flavors with malt driven esters. Highly flocculent and a good choice for many English ales.

wlp038-manchester-ale-yeast clj/s

Top fermenting strain that is good for top-cropping.

Moderately flocculent with a clean, dry finish. Low ester profile for producing a balanced English ale.

wlp039-nottingham-ale-yeast clj/s

British style of ale yeast with a very dry finish and high attenuation.

Medium to low fruit and fusel alcohol production. Good top fermenting yeast for cropping.

wlp041-pacific-ale clj/s

Popular yeast from the Pacific Northwest.

Leaves a clear and malty profile. More fruity than WLP002. Suitable for many English and American styles.

wlp051-california-ale-v clj/s

Similar to White Labs California Ale Yeast, but slightly lower attenuation leaves a fuller bodied beer.

wlp060-american-ale-yeast-blend clj/s

A blend that celebrates WLP001 (California Ale Yeast's) clean, neutral fermentation.

This strain is versatile and adds two other yeast strains that are also clean/neutral in flavor to add a bit of complexity - almost a lager like finish.

wlp080-cream-ale-yeast-blend clj/s

A blend of ale and lager yeast strains that work together to create a clean, light American lager style ale.

A pleasing estery aroma may be perceived. Hop flavors and bitterness are slightly subdued.

wlp090-san-diego-super-yeast clj/s

A super clean, super-fast fermenting strain.

A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

wlp099-super-high-gravity-ale clj/s

Ferments up to 25% alcohol content.

Flavor may vary greatly depending on beer alcohol. English like esters at low gravity, but will become more wine-like as alcohol exceeds 16% ABV. Refer to White Labs web page for tips on fermenting high gravity ales. Colloquially known as "Turbo Yeast".

wlp300-hefeweizen-ale clj/s

Produces the banana and clove nose traditionally associated with German Wheat beers.

Also produces desired cloudy look.

wlp320-american-hefeweizen-ale clj/s

Produces a much smaller amount of clove and banana flavor than the German Hefeweizen White Labs yeast.

Some sulfur, and creates desired cloudy look.

wlp351-bavarian-weizen-yeast clj/s

Former yeast lab W51 strain.

Produces a classic German style wheat beer with moderately high, spicy, phenolic overtones reminiscent of cloves.

wlp380-hefeweizen-iv-ale clj/s

Large clove and phenolic aroma, but with minimal banana flavor.

Citrus and apricot notes. Crisp and drinkable, with some sulfur production.

wlp400-belgian-wit-ale clj/s

Phenolic and tart.

The original yeast used to produce Wit in Belgium.

wlp410-belgian-wit-ii clj/s

Less phenolic than WLP400 (Belgian Wit Ale) but more spicy.

Leaves a little more sweetness and flocculation is higher than WLP400.

wlp500-trappist-ale clj/s

Distinctive fruitiness and plum characteristics.

Excellent for high gravity beers.

wlp510-bastogne-belgian-ale clj/s

High gravity Trappist ale yeast.

Creates a dry beer with a slightly acidic finish. Cleaner finish and slightly less spicy than WLP500 or WLP530.

wlp515-antwerp-ale-yeast clj/s

Clean, almost lager like Belgian ale yeast.

Good for Belgian pale and amber ales or with other Belgian yeasts in a blend. Biscuity, ale like aroma present. Hop flavors are accentuated. Slight sulfur during fermentation, and a lager like flavor profile.

wlp530-abbey-ale clj/s

Used in two of six remaining Trappist breweries.

Distinctive plum and fruitiness. Good for high gravity beers.

wlp540-abbey-iv-ale-yeast clj/s

An authentic Trappist style ale yeast.

Use for Belgian ales including abbey ales (dubbels, tripels). Fruit character is medium - between WLP500 (high) and WLP530 (low).

wlp545-belgian-strong-ale-yeast clj/s

From the Ardennes region of Belgium, this classic strain produces moderate esters and spicy phenolic character.

Results in a dry but balanced finish. Use for dark or strong abbey ales.

wlp550-belgian-ale clj/s

Phenolic and spicy flavors.

Complex profile, with less fruitiness than White's Trappist Ale strain.

wlp565-belgian-saison-i-ale clj/s

Saison yeast from Wallonia.

Earthy, spicy and peppery notes. Slightly sweet.

wlp566-belgian-saison-ii-yeast clj/s

Saison strain with a more fruity ester profile than WLP565 (Belgian Saison I Yeast).

Moderately phenolic with a clove-like characteristic in finished beer flavor and aroma. Ferments quickly.

wlp568-belgian-style-saison-ale-yeast-blend clj/s

This blend melds Belgian style ale and Saison strains.

The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavor.

wlp570-belgian-golden-ale clj/s

Combination of fruitiness and phenolic characters dominate the profile.

Some sulfur which will dissapate following fermentation.

wlp575-belgian-style-ale-yeast-blend clj/s

Blend of two trappist ale yeasts and one Belgian ale yeast.

Creates a versatile blend to be used for Trappist and other Belgian style ales.

wlp630-berliner-weisse-blend clj/s

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer.

Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

wlp645-brettanomyces-claussenii clj/s

Low intensity Brett character.

Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma.

wlp650-brettanomyces-bruxellensis clj/s

Medium intensity Brett character.

Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation.

wlp653-brettanomyces-lambicus clj/s

Use in secondary.

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers.

wlp655-belgian-sour-mix-1 clj/s

Note: Bacteria to use in secondary only.

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

wlp670-american-farmhouse-blend clj/s

Inspired by local American brewers crafting semi-traditional Belgian-style ales.

This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse styles.

wlp675-malolactic-bacteria clj/s

Bacteria for use in secondary.

Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften.

wlp677-lactobacillus-bacteria clj/s

Bacteria for use in secondary.

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

wlp700-flor-sherry-yeast clj/s

This yeast develops a film (flor) on the surface of the wine.

Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.

wlp705-sake-yeast clj/s

For use in rice based fermentations.

For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. Alcohol tolerance to 16%.

wlp715-champagne-yeast clj/s

Can tolerate alcohol up to 17%.

For Barley Wine or Meads.

wlp718-avize-wine-yeast clj/s

Champagne isolate used for complexity in whites.

Contributes elegance, especially in barrel fermented Chardonnays. Alcohol tolerance to 15%.

wlp720-sweet-mead-wine clj/s

Lower attenuation than White Labs Champagne Yeast.

Leaves some residual sweetness as well as fruity flavor. Alcohol concentration up to 15%.

wlp727-steinberg-geisenheim-wine clj/s

German origin wine yeast.

High fruit/ester production. Moderate fermentation characteristics and cold tolerant.

wlp730-chardonnay-white-wine-yeast clj/s

Dry wine yeast.

Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.

wlp735-french-white-wine-yeast clj/s

Classic yeast for white wine fermentation.

Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture. Alcohol Tolerance: 16%

wlp740-merlot-red-wine-yeast clj/s

Neutral, low fusel alcohol production.

Will ferment to dryness. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon. Alcohol Tolerance: 18%

wlp749-assmanshausen-wine-yeast clj/s

German red wine yeast, which results in spicy, fruit aromas.

Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant. Alcohol Tolerance: 16%

wlp750-french-red-wine-yeast clj/s

Classic Bordeaux yeast for red wine fermentations.

Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. Alcohol Tolerance: 17%.

wlp760-cabernet-red-wine-yeast clj/s

High temperature tolerance.

Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc. Alcohol Tolerance: 16%

wlp770-suremain-burgundy-wine-yeast clj/s

Emphasizes fruit aromas in barrel fermentations.

High nutrient requirement to avoid volatile acidity production. Alcohol Tolerance: 16%.

wlp775-english-cider-yeast clj/s

Classic Cider yeast.

Ferments dry, but retains apple flavor. Some sulfer produced during fermentation will fade with age.

wlp800-pilsner-lager clj/s

Classic pilsner strain from Czech Republic.

Dry with a malty finish.

wlp802-czech-budejovice-lager clj/s

Dry and crisp with low diacetyl production.

From Southern Czech Republic.

wlp810-san-francisco-lager clj/s

Produces "California Common" style beer.

wlp815-belgian-lager-yeast clj/s

Clean, crisp European lager yeast with low sulfur production.

The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

wlp820-octoberfest-marzen-lager clj/s

Produces a malty, bock style beer.

Does not finish as dry or as fast as White's German Lager yeast. Longer lagering or starter recommended.

wlp830-german-lager clj/s

Very malty and clean.

One of the world's most popular lager yeasts.

wlp833-german-bock-lager clj/s

Produces beer that has balanced malt and hop character.

From Southern Bavaria.

wlp838-southern-german-lager clj/s

Malty finish and balanced aroma.

Strong fermenter, slight sulfur and low diacetyl.

wlp840-american-lager-yeast clj/s

Dry and clean with very slight apple fruitiness.

Minimal sulfer and diacetyl.

wlp860-munich-helles clj/s

Possible Augustiner Strain.

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.

wlp862-cry-havoc clj/s

Licensed by White Labs from Charlie Papazian, author of "The Complete Joy of Home Brewing".

This yeast was used to brew many of his original recipes. Diverse strain can ferment at ale and lager temps.

wlp885-zurich-lager clj/s

Swiss style lager yeast.

Sulfer and diacetyl production is minimal. May be used for high gravity lagers with proper care.

wlp920-old-bavarian-lager clj/s

Southern Germany/Bavarian lager yeast.

Finishes malty with a slight ester profile.

wlp940-mexican-lager clj/s

From Mexico City - produces a clean lager beer with a crisp finish.

Good for mexican style beers.