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Yeast > White Labs Yeast > White Labs Speciality Ale Yeast

	Hefeweizen Ale Yeast WLP300 This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.   Attenuation: 72-76; Flocculation: Low; Optimum Ferm. Temp: 20C - 22C		Price:	QTY:

	Hefeweizen IV Ale Yeast WLP380 Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.   Attenuation: 73-80; Flocculation: Low; Optimum Ferm. Temp: 19C - 21C		Price:	QTY:

	Belgian Wit Ale Yeast WLP400 Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.   Attenuation: 74-78; Flocculation: low to medium; Optimum Ferm. Temp: 19C - 23C		Price:	QTY:

	Trappist Ale Yeast WLP500 From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.   Attenuation: 73-78; Flocculation: low to medium; Optimum Ferm. Temp: 18C - 22C		Price:	QTY:

	Belgian Abbey Ale Yeast WLP530 Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.   Attenuation: 73-78; Flocculation: medium to high; Optimum Ferm. Temp: 19C - 22C		Price:	QTY:

	Belgian Ale Yeast WLP550 Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.   Attenuation: 72-78; Flocculation: Medium; Optimum Ferm. Temp: 20C - 26C		Price:	QTY:

	Belgian Style Ale Yeast Blend WLP575 A blend of Trappist type yeat (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian Type'.   Attenuation: 74-80; Flocculation: medium; Optimum Ferm. Temp: 20C - 22C		Price:	QTY: