In Focus:
Pilsner Lager Yeast
WLP800 Pilsner Lager Yeast:
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Attenuation: 72-77%
Flocculation: Medium to High
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Medium
Review this
strain
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.
| As-is Diacetyl |
Total Diacetyl |
As-is
2,3-Pentanedione |
Total
2,3-Pentanedione |
Ethanol |
Acetaldehyde |
Ethyl Acetate |
Isoamyl Acetate |
1-Propanol |
Isoamyl Alcohol |
| 10.37ppb |
70.06ppb |
NA |
11.44ppb |
4.81%ABV |
13.6ppm |
18.82ppm |
NA |
34.83ppm |
116.93ppm |
Fermentation
temperature: 55°
F
Attenuation: 80%
Hours to get to 50 percent attenuation: 55
Reviews:
Write your own review
"It produces very clean and clear pilsners"
By: John
Date: April 1, 2010
Beer Brewed: German and Czech pils
Comments: I'm on my 4th generation of this yeast. It produces
very clean and clear pilsners. I've always given it a 2 day diacetyl
rest in the low 60's F. Otherwise I'm fermenting at about 52 F for
around 3 weeks prior to racking and lagering. It's a very easy yeast
to use.
"Ferments very well ... "
By: Chris Dodge
Date: July 9, 2008
Beer Brewed: Bohemian Pilsner
Comments: Great fermenting yeast. Ferments very well at 50F.
In my Bohemian Pils (JZ BCS), I got a very fruity, lemony aroma from
the yeast. I pitched about 1500 ml of slurry from a 2 vial - 4L
starter into a 13 gallon batch. Fermented at 50F for 4 weeks,
followed by 4 weeks lagering in a secondary. May have under pitched
according to Mr. Malty.
"Leaves a very crisp, clean,
refreshing taste"
By: Kris Olson
Date: October 23, 2007
Beer Brewed: Bohemian Pilsner
Comments: Ferments well to 75% attenuation at 45˚F.
Strong notes of diacetyl were present after the first week (extract
based pilsner). Tasted like sucking down buttered popcorn. However,
a diacetyl rest by removing the carboy from the fridge and placing
it at 72˚F for 3 days cleared up all noticeable diacetyl.
Leaves a very crisp, clean, refreshing taste.
FAQ for this yeast
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