WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||3||American Style Wheat Ale||3|
|Fruit Beer||2||Herbs & Spice Beer||3|
|Specialty Beers||2||Specialty Honey Ales||4|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||3|
|German Style Kolsch||2||Classic English Style Pale Ale||2|
|English Style India Pale Ale||1||American Style Pale Ale||4|
|American Style India Pale Ale||4||American Style Amber||3|
|English Style Bitter||2||English Style ESB||2|
|Scottish Style Ale||2||Irish Style Red Ale||2|
|English Style Brown Ale||2||American Style Brown Ale||4|
|German Style Brown and Dusseldorf Altbier||2||Robust Porter||2|
|Brown Porter||2||Classic Irish Style Dry Stout||2|
|Foreign Style Stout||2||Sweet Stout||1|
|Oatmeal Stout||2||English Old Ale English & American Strong Ale||3|
|Barley Wine Strong Ale||2||Strong Scotch Ale||2|
|Imperial Stout||2||Imperial IPA||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
“Fantastic American IPAs- preferred over isolated stains.”
I have been playing around with WLP 001, WLP 051, WLP 810 and WLP 060 in my brewery. Doing split wort trials of my IPA (1.064, 70 IBU) with these 4 yeasts : the three pure strain yeasts(WLP001,WLP051 and WLP810),and the blend (WLP060) with all other variables controlled as well as possible ( wort, ferment temp, pitch rate, oxygenation, fermenter type) I and everyone who has tasted the beers produced by the three yeasts prefer the WLP 060. Something about the harmony of the three yeasts, the hops shine, there is a a good amount of maltiness and the crisp lager character just make the beer shine. The order of preference has been: 1-WLP060, 2-WLP051, 3-WLP001 and 4-WLP810. One potential drawback to this blend is that overtime the ratio of the 3 strains will likely change due to individual reproductive characteristics of each strain, so its probably not a great house yeast. Highly recommended for an excellent westcoast style IPA.
“Great yeast for those of us who can't do regular lagers”
I'm very happy with this yeast! I don't have the ability to ferment at lager temperatures so this yeast is great for me. It's clean with a nice lager flavor in the finished beer. I'm using this yeast from now on for any lager styles. The German Pilsner I made came out great and friends were surprised to find I used this yeast. I made an IPA which had enough of a lager taste for friends to say it was really an IPL. This yeast seems to let both the hops and malt come through. I don't have great temperature control but it doesn't seem to matter with this yeast. Does produce a good amount of sulfur during fermentation and is quite present in the keg initially but does diminish significantly with time.
“... Each batch has been excellent”
For my last brewing session, the trip to the local home-brew shop turned out to be a disappointing one; they were out of California Ale yeast! Having been a chef for numerous years, my system of recipe formulation coincides with beer-making--If it works don't change it. Since I only brew 4-5 times a year I seriously considered canceling my brewing session, but opted to use the American Ale yeast blend instead. After primary fermentation, secondary, dry-hopping, and five days in the bottle, I couldn't wait any longer to try it. It still needs more carbonation but the flavor/aroma profile between hops and malt was phenomenal! Since I am not a big fan of lager beers, I was afraid of how it would affect the finished beer. I am very pleased with the balance of this yeast and can't wait to try the stout when its finished. CHEERS! - To superb yeast and excellent home-brew!
“ ... it is a quality yeast to brew with”
This yeast created a very clean and tasty IPA. I used 100% fresh homegrown Centennial hops and they came through nicely without overwhelming the malt flavor. It ferments strong and flocs out well. With clean flavors and good performance it is a quality yeast to brew with.
“Very versatile yeast”
Cream ale, American amber ale
Comments: I've brewed about 25 batches now, lots of different styles. I have definitely had the most success with the WLP060 blend. These have always turned out to be my best batches - including a cream ale, a fat tire clone, a summer ale, and a Sam Adams clone. Very versatile yeast, forgiving in warmer temperatures, finishes very clean.
“A solid yeast ...”
I had intended to use the San Fran. Lager yeast but when my supply shop was out I opted for this blend. This blend will give you the body of ale and the clean finish of a lager. It attenuates very well and will drop out nicely for a very clear beer after only lagering for a couple of days, which also helps any lingering sulfur smell. A solid yeast, use for any ale you want to have an extra clean finish.
“The result was a terrific ... ”
I wanted to brew a drinkable "hybrid" style beer that could be enjoyable come warm weather, but could still be considered complex and interesting. I ended up with a beer that used Pilsner, Vienna, Wheat and Melanoidin malts and noble hops. I wanted balance and this yeast definitely helped achieve it. O.G. was 1.058 but only went to 1.022 after 10 days at 64 degrees. Moved temp up to 70 for another 10 days and ended up with final gravity at 1.014. The result was a terrific, session beer that had the body and flavor of a pale ale, but the finish of a pilsner/lager. This beer was drinking incredibly well from the keg within 3 weeks of the day it was brewed. Provided you have ideal/sanitary brewing practices, you cannot go wrong with this yeast. I will try it in my next pilsner and my next stout, just to prove a point that it really is that flexible.
“Thank you ...”
I love this yeast, the yeast went crazy and ate like a beast. Using 4 lbs. of fresh raspberry puree and 1 lb of honey I had almost a 5 inch yeast cake after 4 days in the primary, only problem is I lost close to 1 gallon of finished beer after racking to secondary. The finished beer was right on target and finished nice and clean. I won 1st place and best in show with this recipe at a local competition. Thank you to all the good people at White labs for making such great yeast.
“... adds lager characteristics”
Due to not having a dedicated fridge to do a lager style, I can only do ales for the time being. I made a Anchor Steam clone with WLP060 as I knew it had some lager yeast, but still predominately ale based. After being bottled for 2 weeks, I put 2 bottles in our fridge. The carbonation was there, but seemed a tad light after only chilling a few hours. I had the second one after letting it sit for a full day and more bubbles appeared as if the lager cells were coming back to life and doing some magic. It definitely accentuates the bittering taste and dry hop aroma. Bravo for creating a strain that helps us ale brewers add some lager characteristics!
Frequently Asked Questions
I made two starters, 1 pint with around 50 gram of spray malt each. They are 42 hours old. 010 seems to be active, is cloudy and is white on top of the wort. 060 seems to be finished or has not been active. 060 was not very active on the top after 10 hours but it was cloudy and now it is clear. Could it be that 060 is finished since there are yeast in the bottom and 010 started slowly?
WLP010 is a top cropper, it forms a nice head on the top of the fermentation, very traditional ale yeast trait. WLP060 has some lager yeast, which ferments from the bottom, and will pull down the ale yeast with it. So both are fermenting active and normal, just a good example of yeast differences.
Optimum Ferment Temp.68-72°F (20-22°C)