WLP550 Belgian Ale Yeast
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: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F
Alcohol Tolerance: Medium-High

MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68° F
Attenuation: NA
Hours to get to 50 percent attenuation: NA

Reviews:
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"Robust spicy flavors and ... "
By: Jimmy
Date: May 20, 2009
Beer Brewed: Tripel
Comments: Completely finished out from 1.074 to 1.012 in 2.5 weeks. The absolute best tasting Belgian we've made so far. Robust spicy flavors and aromas. Dangerous, loveable, and very digestable. Next stop, Dark Strong!

"It produced a very clear beer ... "
By: Mike
Date: Feb. 4, 2009
Beer Brewed: Various Belgian Styles
Comments: I consider this my "Belgian Workhorse" yeast. It covers a large spectrum of flavors by adjusting the fermentation temperature. Fermenting at low temperature will provide mild "Belgian" character while warmer temperature will bring out more "Belgian" character. It produces a very clear beer and always attenuates well by raising the temperature after about 75% fermentation. My most recent brew took a 1.084 down below 1.010. If this were the only Belgian style yeast available, I would be OK with that.

"Boy did it come through!"
By: Tony
Date: Jan. 22, 2009
Beer Brewed: Belgian Tripel
Comments: I chose this yeast for a clone of Westmalle Tripel solely for the high attenuation and knowing that another strain from White Labs is a better match for Westmalle. Boy did it come through! OG was 1.074 and FG was 1.010. By my calcs, that's over 85% attenuation. The beer had pronounced banana and clove aromas. I started fermentation at about 68 F and added convection heating using a space heater through 78 F.

" ... ended up very herbal ... "
By: jehoey
Date: July 4, 2008
Beer Brewed: Belgian Golden Strong, Belgian Specialty
Comments: Great Attenuator. My Strong Golden went from 1.074 to 1.008. Pitched at 64 and let it raise to 74 degrees. Produced A LOT of pepperiness, maybe a little too much. Very drinkable and delicious though. Also made an Orval type beer, ended up very herbal with some pepper and citrus flavor. Also finished at 1.008 although the brett in the bottles might have taken it down a little more.

" ... had a distinctive Belgian character"
By: Anonymous
Date: March 15, 2008
Beer Brewed: Belgian Pale Ale
Comments: This yeast produced a great Belgian Pale Ale. My beer came out crystal clear and had a distinctive Belgian character. Terrific.

"Just the right amount of sourness is evident ... "
By: Doug Kraus
Date: November 17, 2007
Beer Brewed: Belgian Ale
Comments: This yeast worked out perfect for my every day Belgian ale. Just the right amount of sourness is evident and matches the maltiness perfectly. I will use this again for sure.

" ... really delivered a Belgian taste"
By: Doug
Date: May 05, 2007
Beer Brewed: Trippel, Saison
Comments: The attenuation was great. 1081 finished at 1012 and a 1055 finished at 1006. The recipes both contained 15-20% sugar. The nose was on the fruity side as the fermentation temps were warm - pitched at 74F. The taste was much more spicy than fruity and really delivered a Belgian taste. The yeast flocculated more than I was hoping for, providing a nice clear beer.

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