White Labs WLP510 Bastogne Belgian Ale from White Labs: 19 to 22 C (66 to 72 F), 74 to 80 % attenuation, High tolerance, medium flocculation. Styles and substitutes.
Updated 05 September 2026.
White Labs WLP510 Bastogne Belgian Ale yeast: temperature, attenuation and alcohol tolerance
White Labs (liquid)The published White Labs data for White Labs WLP510 Bastogne Belgian Ale, the styles it suits, and what to use if you cannot get it.
Published technical data
| Manufacturer | White Labs (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting Belgian ale |
| Fermentation temperature | 19 to 22 C (66 to 72 F) |
| Apparent attenuation | 74 to 80 % |
| Alcohol tolerance | High |
| Flocculation | Medium |
Notes
Recommended for Belgian golden strong, Belgian tripel, abbey ale.
Character: Dry, complex Belgian character with a slight tart edge.
A dry, high-attenuating Belgian strain suited to golden strong ales and tripels where you want a crisp, dry finish and a little more restraint than a fruity abbey yeast. Its high tolerance handles a big golden strong.
Substitutes and styles
Questions and answers
What is the manufacturer of the White Labs WLP510 Bastogne Belgian Ale yeast?
White Labs (liquid)
What is the species of the White Labs WLP510 Bastogne Belgian Ale yeast?
Saccharomyces cerevisiae, top-fermenting Belgian ale
What is the fermentation temperature of the White Labs WLP510 Bastogne Belgian Ale yeast?
19 to 22 C (66 to 72 F)
What is the apparent attenuation of the White Labs WLP510 Bastogne Belgian Ale yeast?
74 to 80 %