WLP011 European Ale Yeast

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

Jump To: Reviews | FAQs>

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

StyleRatingStyleRating
American Style Cream Ale2 American Style Wheat Ale4
Fruit Beer4 Herbs & Spice Beer4
Specialty Beers4 Specialty Honey Ales2
Smoke Flavored Beer2 Golden Ale Canadian Style Ale4
German Style Kolsch4 Classic English Style Pale Ale2
English Style India Pale Ale2 American Style Pale Ale2
American Style India Pale Ale2 American Style Amber2
English Style Bitter2 English Style ESB2
Scottish Style Ale2 Irish Style Red Ale2
English Style Brown Ale2 American Style Brown Ale2
German Style Brown and Dusseldorf Altbier4 Robust Porter2
Brown Porter2 Classic Irish Style Dry Stout2
Foreign Style Stout2 Sweet Stout2
Oatmeal Stout2 English Old Ale English & American Strong Ale2
Barley Wine Strong Ale2 Strong Scotch Ale2
Imperial Stout2 Imperial IPA2

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

“I think it is a better alternative than ..”

By: Grant | Date: Nov., 19th 2012 | Beer(s) Brewed:

This is the yeast I would recommend for anyone. I have brewed Kolsch, Alt, Scottish, and any other beers requiring a clean finish. If you make starters and use slurries then you will get a clean yet flavorful finish. I wish more breweries used this yeast. It can go low or high in the temp fermentation range without affecting the profile. If you don't have sophisticated temp control (like 90% of us homebrewers do not), this is important. I think it is a better alternative than 001 for many beers. I am curious to know the origin of this yeast. The White labs site says it comes from Northern Germany so that would be Alt or Kolsch. I did read somewhere that it came from Weihenstephan. Maybe that could also be true in that they cultured it? Any insights out there?

“... I had to install a blowoff tube ...”

By: teri robinson | Date: Jan., 3rd 2011 | Beer(s) Brewed: Irish Ale

After reading the reviews on this strain, I made a starter but could not use it the next day. It was kept in the refrigerator for 3 weeks. When I had time to brew the ale, I put the starter on the counter for 4-6 hours prior to pitching. About 3 hours after pitching there was activity. The next day there was so much kreusen that I had to install a blowoff tube because the airlock got clogged. Fermentation temp: 68F. White Labs' yeasts have always done well for me. I will continue to use their strains.

“Finished dry”

By: Shaun | Date: Mar., 10th 2010 | Beer(s) Brewed: Kolsch

Brewed using this strain as I guessed it would ferment happy at a very low temperature to create a very clean beer. I was right. 2 weeks fermentation on a 1.046 Kolsch at 57 degrees, finished very clean, very clear, and very delicious. I was nervous, as it took about 60 hours to see activity in the fermenter. (almost 48 hours to see activity in a 1.030 starter) Never really got crazy active, but it fermented, flocculated, and attenuated very well. Finished dry - perfect for the style!

“I will definitely use this again ...”

By: Anonymous | Date: Jan., 14th 2010 | Beer(s) Brewed: English Mild

This has been my go-to strain for my English Mild recipe for over a year now. As noted above, the strain is quite clean and really accentuates the malt profile in my recipe. My mild uses about 12% crystal malt and I mash-in at 154 deg F - so I do promote some residual sugar in my wort. Pitched from a 1L starter, my 1.050 beer will reach terminal gravity (1.018) within a week for 64% AA, which is just perfect in this mild recipe, and the attenuation is quite impressive given the high mash temp and significant amount of crystal malt. I can't recommend this strain enough for malt-driven lower abv beers!

“I will definitely use this again ...”

By: Leroy Gharis | Date: Jul., 25th 2008 | Beer(s) Brewed: Pumpkin Ale

I used this with a 1.065 OG Pumpkin Ale with fresh pumpkin, cinnamon, nutmeg, allspice and clove. The pumpkin and spice flavors come through very nicely. The beer came out very clear. I will definitely use this again when I brew spice and/or pumpkin ale again. I intend to brew pumpkin ales along with making pumpkin pies from fresh pumpkins an annual fall ritual.

“A wonderful surprise!”

By: Sam | Date: Apr., 4th 2008 | Beer(s) Brewed: Scotch Ale, Irish Ale, Coffee Stout, Scottish 80-/

Been experimenting with this strain as an alternative to WLP028 (Edinburgh Scottish Ale): Attenuation statistics are no joke! Very slow ferment; passes kreusen within a week, last 1-2 Plato takes another one or two, if at all. Super clean, no esters, very low diacetyl, and at home in a cool cellar (63F), but too sweet thus far. I think it's worth tinkering more with. Indispensable with rich, super-low gravity styles (!) like Scottish and Mild ales; keep mash temps lower than usual. Last note: top cropping!? A wonderful surprise!

“... man it's worth the wait”

By: Dana R. | Date: Nov., 8th 2007 | Beer(s) Brewed: Irish Red Ale

Had reservations about using this yeast for my first Red Ale, but it came out fantastic-- a real winner! I did not use a starter and sweated bullets for three days waiting for fermentation to begin. Then it took another three weeks to finish. Very slow, but man it's worth the wait! Will use again. I will use a starter next time. (OG was 1.059)

“...won a blue ribbon for it”

By: Ryan | Date: Sep., 3rd 2007 | Beer(s) Brewed: Pumpkin Beer, English Pale Ale

I've made my Pumpkin Beer for 3 years now with this yeast. Even won a blue ribbon for it. Malty, but lets other flavors shine through. I've had some problems with flocculation but nothing to stop me from using it. I love this yeast!

“... just perfect for this style”

By: Mike Ingram | Date: Jul., 14th 2007 | Beer(s) Brewed: biere de garde

I used this strain in a biere de garde on a whim. It produced a malty ale with little tartness or spiciness, which is just perfect for the style. I am very pleased with it and will use it again for this beer style.

“What a wonderful result”

By: Ryan Frisch | Date: Oct., 15th 2006 | Beer(s) Brewed:

This yeast is great. I used it on a batch of Scottish ale. What a wonderful result. The beer was gone quick -- lots of requests from family. Thanks a bunch!

Frequently Asked Questions

Characteristics

Attenuation65-70%

FlocculationMedium

Optimum Ferment Temp.65-70°F (18-21°C)

Alcohol ToleranceMedium

MiniFerment Data ?

As-is DiacetylNA

Total Diacetyl58.91ppb

As-is 2,3-Pentanedione5.18ppb

Total 2,3-Pentanedione14.5ppb

Ethanol5.07%ABV

Acetaldehyde12.39ppm

Ethyl Acetate25.94ppm

Isoamyl Acetate0.7ppm

1-Propanol29.22ppm

Isoamyl Alcohol177.94ppm


Notes:

Fermentation temperature: 68 °F Attenuation: 79% Hours to get to 50 percent attenuation: 28

WL News:

How We Make Yeast

Friend / Follow:

FacebookTwitterRSS