White Labs WLP540 Abbey IV Ale from White Labs: 19 to 22 C (66 to 72 F), 74 to 82 % attenuation, High tolerance, medium flocculation. Styles and substitutes.
Updated 05 September 2026.
White Labs WLP540 Abbey IV Ale yeast: temperature, attenuation and alcohol tolerance
White Labs (liquid)The published White Labs data for White Labs WLP540 Abbey IV 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 82 % |
| Alcohol tolerance | High |
| Flocculation | Medium |
Notes
Recommended for Belgian tripel, abbey ale, Belgian dark strong.
Character: Fruity, warming Belgian abbey character that finishes dry.
A Belgian abbey strain associated with a well-known tripel, fruity and warming with a dry, high-attenuating finish and a high tolerance for strong beers. Use it where you want a tripel or strong abbey ale to finish dry but keep its ester.
Substitutes and styles
Questions and answers
What is the manufacturer of the White Labs WLP540 Abbey IV Ale yeast?
White Labs (liquid)
What is the species of the White Labs WLP540 Abbey IV Ale yeast?
Saccharomyces cerevisiae, top-fermenting Belgian ale
What is the fermentation temperature of the White Labs WLP540 Abbey IV Ale yeast?
19 to 22 C (66 to 72 F)
What is the apparent attenuation of the White Labs WLP540 Abbey IV Ale yeast?
74 to 82 %