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White Labs WLP530 Abbey Ale


SKU# YP530

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Used to produce Trappist style beers. Excellent for high gravity beers, Belgian ales, dubbels and trippels.


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  • White Labs WLP530 Abbey Ale
Product Details

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Apparent attenuation: 66-72%. Flocculation: medium–high. Optimum temp: 66°-72° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBelgian Ale
Min Fermenting Temp66
Max Fermenting Temp72
Min Attenuation %75
Max Attenuation %80
4.9 / 5.0
9 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
have not used
have not used
June 17, 2016
smooth clean belgian taste
I've come to the conclusion that the most important ingredient in brewing Belgian beer is the yeast. Granted, Belgians go to extremes in the brewing process, and this makes a difference, but the characteristic fruity flavor of a Belgian beer comes from the yeast. Given that it is so easy to grow out yeast I am sure that White Labs has simply "stolen" the yeast from a bottle of good Belgian beer so rest assured, with this your really are getting a true Belgian taste. Relative to other Belgian yeasts this one is mildly fruity and very smooth; probably one of the more subtle flavors I've had from a Belgian beer. Perfect for Saisons and golden ales. If you are looking for a strongly fruity taste, without adding lemongrass or fruit, there are better choices. But this one is great.
January 22, 2014
Great lively yeast for dubbels
This yeast has become my "go-to" yeast when brewing dubbels. Seems comfortable in a warmish (69 -72F) temperature range, good clearance. Ages nicely.
January 14, 2014
After trying other yeasts for Belgian Tripels and getting higher finishing gravities and sweeter final products than desired, I decided to give this one a go. Did a 2 liter yeast starter for ~20 hours, then pitched. Blow-off hose has been bubbling for about 10 days now. No worries about stuck fermentations or unfermented sugars here. Going to let it stay in primary for another week or two. It's a workhorse!
November 26, 2013
Best All-Around Abbey Yeast
This yeast is simply the best all-around abbey-style yeast. It has an excellent balance between fruity esters and spicy phenolics that makes it suitable for light (colored) and dark abbey beers alike. The characteristics of this yeast do not change radically with variations in temperature (as long as you're within the recommended range). I always recommend this yeast to someone brewing an abbey style for the first time because it virtually guarantees a good result.It is a powerful top-cropper and a blow-off tube is recommended, regardless of the head-space in your fermentor. However, this also makes it a very easy yeast to harvest and re-use. I usually get 2-3 batches out of every vial.It ferments a bit more slowly than other abbey-style yeasts, but it will get the job done. Allow at least 10 days for really big beers to ferment out completely.
November 22, 2013
Great yeast
I made a strawberry blond with this yeast and it is better then I could have thout it would have been.
September 27, 2013
Used this yeast to brew 2 version of a dubbel and had zero issues. Northern Brewer is my online brew supplier of choice!
September 17, 2013
Great yeast for belgian dark strong
I have used this yeast on many brews and all have turned out great. Ferments strong for 4-6 days in my experiance. This is my go to yeast anytime I brew a Belgian. Absolutely, no question of what yeast to use when making a great Belgian, use this.
August 20, 2011
Great yeast, but use a blowoff
I initially used this yeast to brew a low gravity Belgian session ale (similar to NB's Patersbier kit, but with just a touch of crystal malt thrown in). I split the yeast cake from that batch and am currently using it to ferment a Houblon Chouffe clone and a Belgian dark strong ale. WOW, what a fermentation. This stuff goes nuts in the higher gravity worts. I ferment in a bucket with plenty of headspace and am maintaining a cooler temperature, and still, I need a blowoff tube. This yeast is highly recommended, but be sure to give it plenty of room to do its thing.
September 22, 2010
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First time using this yeast. I made a 2L starter using a stir plate for 48 hours. I put in the refrigerator to cold crash at 38 degrees. After 24 hours cold crashing I was surprised to still find a fair amount of activity. The starter is undoubtedly still fermenting with 2" of Krause present and CO2 bubbling away. I've never had this happen with other yeasts. Is this common and what should I do? Let it continue to crash for a couple more days before decanting and pitching?
Russell S on Jan 19, 2017

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