YeastMatch

White Labs WLP530 Abbey Ale yeast: temperature, attenuation and alcohol tolerance

White Labs (liquid)

The published White Labs data for White Labs WLP530 Abbey Ale, the styles it suits, and what to use if you cannot get it.

Gauge readout
Attenuation75 to 80 % (77.5% typical)
Alcohol toleranceHigh tolerance
Fermentation temp19 to 22 C (66 to 72 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C

Published technical data

ManufacturerWhite Labs (liquid)
SpeciesSaccharomyces cerevisiae, top-fermenting ale (Westmalle strain)
Fermentation temperature19 to 22 C (66 to 72 F)
Apparent attenuation75 to 80 % (77.5% typical)
Alcohol toleranceHigh tolerance
FlocculationMedium to high

Notes

Recommended for Belgian dubbel, Belgian tripel, Belgian dark strong ale.

Character: Fruity and spicy Trappist character with a clean finish.

The Westmalle Trappist strain, the classic yeast for a dubbel or tripel, giving fruit and spice with a high alcohol tolerance for a big monastery beer. It attenuates well and finishes cleaner than a wilder Belgian strain. It is the reference liquid choice when you want an authentic Trappist profile from dubbel up to dark strong.

Substitutes and styles

Wyeast 3787 Trappist High Gravitycompare (Wyeast)LalBrew Abbayecompare (Lallemand)Mangrove Jack's M41 Belgian Alecompare (Mangrove Jack's)White Labs WLP530 Abbey Ale vs Wyeast 3787 Trappist High Gravityhead to headWhite Labs WLP530 Abbey Ale vs LalBrew Abbayehead to head

Sources: White Labs WLP530 Abbey Ale specification (Brewer's Friend)