WLP013 London Ale Yeast

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

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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 Ale2
Fruit Beer2 Herbs & Spice Beer2
Specialty Beers2 Specialty Honey Ales2
Smoke Flavored Beer2 Golden Ale Canadian Style Ale2
German Style Kolsch1 Classic English Style Pale Ale4
English Style India Pale Ale4 American Style Pale Ale2
American Style India Pale Ale2 American Style Amber2
English Style Bitter4 English Style ESB4
Scottish Style Ale2 Irish Style Red Ale2
English Style Brown Ale4 American Style Brown Ale2
German Style Brown and Dusseldorf Altbier2 Robust Porter4
Brown Porter4 Classic Irish Style Dry Stout2
Foreign Style Stout2 Sweet Stout2
Oatmeal Stout4 English Old Ale English & American Strong Ale2
Barley Wine Strong Ale2 Strong Scotch Ale2
Imperial Stout2 Imperial IPA4

Reviews

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

“Good for 3Floyds Beers”

By: JezTheMez | Date: Jun., 8th 2014 | Beer(s) Brewed: Pale Ale

I made a Zombie Dust clone with this beer. I think the yeast helped add just a touch of sweetness. Went from 1.064 to 1.014 in 2 weeks.

“Good for 3Floyds Beers”

By: JezTheMez | Date: Jun., 8th 2014 | Beer(s) Brewed: Pale Ale

I made a Zombie Dust clone with this beer. I think the yeast help add just a touch of sweetness. Went from 1.064 to 1.014 in 2 weeks.

“Fantastic Stuff!!!”

By: Brandon Wetzel | Date: May., 13th 2014 | Beer(s) Brewed: Mild, Bitter, Irish Red, So Eng Brown, N Eng Brown, 60/ Scotish, Brown Porter,Robust Porter, Dry Stout

This is my new personal favorite for English ales, it is a bit more attenuative and less flocculant than WLP002 & WLP005. It is very clean for British strain and I very much like the oaky character that it produces. I had a cooler failure and the fermentation temperature rose to 80F, but you couldn't tell. I recently finished a series of nine different beer styles using this yeast with amazing results. Thank You White Labs

“London Bitter in three days!”

By: Peter Matthews | Date: Oct., 23rd 2013 | Beer(s) Brewed: English Bitter

I used this instead of the WLP004 Irish as my supplier had none in stock. I stuck to the same recipe for my Irish Red and this yeast has produced a lovely English Bitter. I created a one litre starter a day in advance and pitched this into my 1.042 wort. Three days later this was down to 1.008 and finished! I would heartily recommend the use of a blowoff tube, though it does seem anytime I need one I don't use one and vice versa! The yeast doesn't flocculate well at all so I have then crashed this in fridge set at 1oC to clear things up.

“Worked great with my English Brown Ale”

By: Tom H | Date: Apr., 3rd 2013 | Beer(s) Brewed: English Brown Ale

got 80% attenuation using this yeast for my English brown ale. Delicious! worked great, no starter, although I did use a vial only two weeks from packaging.

“... there were distinct differences”

By: Rick Kocher | Date: Aug., 26th 2011 | Beer(s) Brewed: Smoked Cherry Porter

I made this smoked cherry porter and I used this in one 5 gallon carboy and the WLP013 London ale in the other carboy. They both turned out great, but there were distinct differences. The 002 left a fruiter, more cherry tasting porter. I put a 3lb can of cherry puree in each carboy. However, the 013 left almost no cherry flavors, but the smokey flavors in the 013 were very evident. There was very little if any smoke character in the 002. Very interesting experiment. (Note: This review also appears under WLP002).

“Will try in an ESB or Old Ale”

By: travis spam | Date: Oct., 21st 2010 | Beer(s) Brewed: Cascadian Dark Ale

Used this yeast on a CDA. Unfortunately for the style, in my hands it seems to have a muted hop aroma. It has a moderate (more than subtle, IMO) oaky and maybe even smoky character that would be very interesting in another style but not quite what I was aiming for in this beer. I'm looking forward to trying it again with an ESB or Old Ale.

“People absolutely loved my stout ...”

By: Jason Lewis | Date: Oct., 1st 2009 | Beer(s) Brewed: Stout, IPA

I used this yeast to do a stout and IPA. I washed and reused the same yeast for both beers, both were a 1.062 beers. The yeast was 2 months old and I made a liter of starter for the first generation. This yeast has no real fruity ester at all. It's pretty clean. The ester that comes through is somewhat oaky and REALLY went well on the stout. People absolutely loved my stout and it was consumed very quickly. I also did an IPA with this yeast. I am incredibly pleased. No fruity esters to get in the way of the hops. This is a really clean yeast that lends itself to stouts and IPAs. It did come across somewhat dry/malty in flavor, but the perception of the maltiness is more somehow than a California ale yeast. No fusel alcohols at all and minimal diacetyl. Fermented at 65-67 degrees. I mashed at 152 and got a 78% attenuation on my IPA. I mashed at 154 to 155 on my stout and got 70% attenuation. People called my stout a dry stout. This is a great general purpose yeast. It will give you a relatively clean beer with mild oaky esters.

“... excellent general purpose British yeast”

By: Dave Brown-Smith | Date: Oct., 30th 2007 | Beer(s) Brewed: Blonde Ale, London Ale, Pale Ale

Has proven excellent general purpose British yeast for pale and light flavoured British ales. Worked fantastic on Pilsner malt and Saaz blonde ale. The malt flavour from my decotion mash was nice, whilst keeping the beer light, refreshing and enjoyable. Worked great in strong (1.070 OG) London Ale and similarly styled English Pale Ale (1.045 OG). Fast fermentation (18-22c) using refrigerated WLP013 yeast slurry from previous batch.

Frequently Asked Questions

I have a 1.037 English ale in secondary which was fermented with WLP013 (@ 20C). It's still astonishingly hazy with yeast after nearly 3 weeks (2 weeks secondary @ ~10-13C ambient). Is this normally a slow flocculator?

For the WLP013 fermentation, it is not usually slow, but not much will flocculate out until it is near 4C. So you can hold it at 10 longer or drop the temperature. It is also possible that it is not a yeast haze, but a permanent protein haze. It is very hard to tell the difference, the only way to know for sure is to look under the microscope.

Characteristics

Attenuation67-75%

FlocculationMedium

Optimum Ferment Temp.66-71°F (19-22°C)

Alcohol ToleranceMedium

MiniFerment Data ?

As-is Diacetyl10.38ppb

Total Diacetyl40.81ppb

As-is 2,3-Pentanedione3.29ppb

Total 2,3-Pentanedione10.67ppb

Ethanol5.09%ABV

Acetaldehyde8.62ppm

Ethyl Acetate25ppm

Isoamyl Acetate0.96ppm

1-Propanol25.01ppm

Isoamyl Alcohol139.12ppm


Notes:

Fermentation temperature: 68 °F Attenuation: 81% Hours to get to 50 percent attenuation: 28

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