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WLP545 Belgian Strong Ale - White Labs Yeast

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Product details

From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strong ales, abbey ales, and Christmas beers.

  • Attenuation: 78-85%
  • Flocculation: Medium
  • Optimal Fermentation Temperature: 66-72F
  • Alcohol Tolerance: High
  • *NOTE:*During summer months, we include complimentary ice packs will all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.

    Additional information

    SKU YP545
    Yeast Style Belgian Ale
    Yeast Format Liquid
    Flocculation Medium
    Min Attenuation 78
    Max Attenuation 85
    Min Fermenting Temp 66
    Max Fermenting Temp 72

    Customer Reviews

    Based on 2 reviews
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    R
    R.
    Excellent Belgian Yeast

    This was a great yeast in both a big chocolate rye stout as well as a more conventional blonde ale. Had a decent amount of lag time in both, but once they got going, they went! The stout aged for three months and exhibited more phenols where the blonde was a faster brew that developed a significant amount of bubblegum esters along with the spicy phenols. Neither were as big as I have experienced in some Belgian beers, but both beers turned out excellently in my opinion! Unfortunately I do not use it often enough, so I will order it again.

    J
    J.
    Excellent for Dark Belgian Beers

    This yeast produces big, spicy, phenolics that perfectly compliment the dark fruit, toffee, and chocolate notes of Dark Belgian Beers.It is a powerful fermentor, dropping to terminal gravity in 3-5 days (depending on the OG). It is not too big a top-cropper, and even really big beers don't usually require a blow-off tube if there's a bit of head-space in the fermentor.I've won a number of awards for a Dubbel that I brew with this yeast and I'm convinced it's the spicy phenolics that causes by beer to stand out.

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