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Platinum Yeast Strains 2008
For 2009 listings
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White Labs Platinum Yeast Strains are 3
new yeast strains that are released every two months. This
brings new, diverse and seasonal strains into the lineup on
a frequent basis.
Platinum Series Line-Up 2008:
January – February
WLP009 Australian Ale
Produces a clean, malty beer. Pleasant ester character, can
be described as "bready." Can ferment successfully, and
clean, at higher temperatures. This yeast combines good
flocculation with good attenuation.
Attenuation: 70-75%
Flocculation: High
Ideal Fermentation Temperature Range: 65-70°F
Alcohol Tolerance: Medium
WLP022 Essex Ale
Flavorful British style yeast. Drier finish than many
British ale yeast. Produces slightly fruity and bready
character. Good top fermenting yeast strain, is well suited
for top cropping (collecting). This yeast is well suited for
classic British milds, pale ales, bitters, and stouts. Does
not flocculate as much as WLP002 and WLP005. Attenuation:
71-76%
Flocculation: Medium to High
Ideal Fermentation Temperature Range: 66-70°F
Alcohol Tolerance: Medium
WLP085 English Ale Blend
A blend of British ale yeast strains, designed to add
complexity to your ale. Moderate fruitiness and
mineral-like, with little to no sulfur. Drier than WLP002
and WLP005, but with similar flocculation properties. Good
yeast blend for English Pale Ale, Bitter, Porter, Stout, and
India Pale Ale.
Attenuation: 69-76%
Flocculation: Medium High
Optimum Fermentation Temperature: 68-72°F
March – April
WLP039 Nottingham Ale
British style ale yeast with a very dry finish. Medium to
low fruit and fusel alcohol production. Good top fermenting
yeast strain, is well suited for top cropping (collecting).
This yeast is well suited for pale ales, ambers, porters,
and stouts.
Attenuation: 73-82%
Flocculation: Medium to High
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium
WLP540 Abbey IV
An authentic Trappist style yeast. Use for Belgian style
ales, dubbels, tripples, and specialty beers. Fruit
character is medium, in between WLP500 (high) and WLP530
(low).
Attenuation: 74-82%
Flocculation: Medium
Optimum Fermentation Temperature: 66-72°F
Alcohol Tolerance: High
WLP940 Mexican Lager
From Mexico City, this yeast produces clean lager beer, with
a crisp finish. Good for Mexican style light lagers, as well
as dark lagers.
Attenuation: 70-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Medium
May –June
WLP003 German Ale II
Good for Kölsch, Alt, and German style Pale Ales. Strong
sulfur component will reduce with aging. Clean, but with
more ester production than WLP029.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
Does not ferment well less than 62°F
Alcohol Tolerance: Medium
WLP036 Dusseldorf Alt
Traditional Alt yeast from Dusseldorf, Germany. Produces
clean, slightly sweet alt beers. Does not accentuate hop
flavor as WLP029 does.
Attenuation: 65-72%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Medium
WLP410 Belgian Wit II
Less phenolic than WLP400, and more spicy. Will leave a bit
more sweetness, and flocculation is higher than WLP400. Use
to produce Belgian Wit, spiced Ales, wheat Ales, and
specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium
July – August
WLP351 Bavarian Weizen
Former Yeast Lab W51 yeast strain, acquired from Dan
McConnell. The description originally used by Yeast Lab
still fits: "This strain produces a classic German-style
wheat beer, with moderately high, spicy, phenolic overtones
reminiscent of cloves."
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium
WLP566 Saison II
Saison strain with more fruity ester production than with
WLP565. Moderately phenolic, with a clove-like
characteristic in finished beer flavor and aroma. Ferments
faster than WLP565.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F
Alcohol Tolerance: Medium
WLP700 Flor
Sherry Yeast
This yeast develops a film (flor) on the surface of the wine.
Creates green almond, granny smith and nougat
characteristics found in sherry. Can also be used for Port,
Madeira and other sweet styles. For use in secondary
fermentation. Slow fermentor.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature: >70% F
September – October
WLP515 Antwerp Ale
Clean, almost lager like Belgian type ale yeast. Good for
Belgian type pales ales and amber ales, or with blends to
combine with other Belgian type yeast strains. Biscuity, ale
like aroma present. Hop flavors and bitterness are
accentuated. Slight sulfur will be produced during
fermentation, which can give the yeast a lager like flavor
profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 67-70°F
WLP705
Sake Yeast
For use in rice based fermentations. For
sake, use this yeast in conjunction with koji (to produce
fermentable sugar). WLP705 produces full body sake
character, and subtle fragrance.
Alcohol
Tolerance: 16%
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature: >70%
WLP885 Zurich Lager
Swiss style lager yeast. With proper care, this yeast can be
used to produce lager beer over 11% ABV. Sulfur and diacetyl
production is minimal. Original culture provided to White
Labs by Marc Sedam.
Attenuation: 70-80%.
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Very High
November – December
WLP006 Bedford British
Ferments dry and flocculates very well. Produces a
distinctive ester profile. Good choice for most English
style ales including bitter, pale ale, porter, and brown
ale.
Attenuation: 72-80%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium
WLP072 French Ale
Clean strain that complements malt flavor. Low to moderate
esters, when fermentation temperature is below 70F. Moderate
plus ester character over 70F. Low diacetyl production. Good
yeast strain for Biere de Garde, blond, amber, brown ales,
and specialty beers
Attenuation: 68-75%
Flocculation: Medium High
Optimum Fermentation Temperature: 63-73°F
WLP510 Belgian Bastogne
A high gravity, Trappist style ale yeast. Produces dry beer
with slight acidic finish. More ‘clean’ fermentation
character than WLP500 or WLP530. Not as spicy as WLP530 or
WLP550. Excellent yeast for high gravity beers, Belgian
ales, dubbels and trippels.
Attenuation: 74-80%
Flocculation: Medium
Optimum Fermentation Temperature: 66-72°F
Alcohol Tolerance: High
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