WLP530 Abbey Ale Yeast

Used to produce traditional Belgian style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

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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.

Style Rating Style Rating
Spiced Ales4Grand Cru4
Other High Gravity2Christmas Beers2
Specialty Beers2Saisons2


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

Very hardy yeast - aggressive fermentation

By: Back River Brewing | Date: Apr., 14th 2016 | Beer(s) Brewed: Dark ale

Brought this yeast home in October, and mistakenly left it at room temperature for about 12-15 hours, then refrigerated. In March, I finally got around to brewing. Made a yeast starter for about 10 hours, then pitched. Within 36 hours, things were starting to bubble, and over the next couple of days, built up to the point that it blew through the airlock and puddled the bucket lid. Tough stuff.

Keep rockin'

By: Dave Sergio | Date: May., 15th 2014 | Beer(s) Brewed: All beers we produce

This is a wonderful strain and we couldn't be more happy with it. It is the only strain we use and we produce over 40 different beers with it every year. Thanks for all you do! Keep rockin'. Hell yeah! 

... great results across the board

By: benevolent brews | Date: Nov., 23rd 2012 | Beer(s) Brewed: Various Belgian styles, experimental beers, cider.

Have used this yeast for a lot of Belgian styles and have always had great results across the board. The yeast's flavor profile is spectacular ... especially in my 9.4 % ABV "Transcontinental Tripel" that uses Cascade hops for bittering. Recently I have been putting this yeast to more "unconventional" uses. This includes a hard cider and rye apple ale. Overall I am very happy with this yeast, and find the mild fruitiness of this strain complements the natural flavors/aroma of the apples very well. It also paired well with the spicy flavor that the 2lbs of rye added to the rye apple ale.

.. results are delicious

By: A H | Date: Nov., 23rd 2012 | Beer(s) Brewed: light saison

I currently live and brew in the attic of a poorly insulated house. It's about 58 F in the winter and it can be well above 90 F in the summer. The temperature also varies tremendously from night to day. Whenever I have brewed with dry yeast in such conditions, the results end up tasting like a bit of diesel fuel has been incorporated into the recipe. When I brew with White Labs, the results are delicious, even when the temperatures exceed the recommendations. I brewed a light saison style last year with my first White Labs strain because another brewer claimed it would ferment well at "blood warm" temperatures. I put your strain to the test last summer, and it produced a fine, subtle saison that continues to drink well a year later. I recently brewed an excellent trippel style beer with some WLP530 and despite the abuse the yeast received from some rather drastic changes in temperature, it is a fine beer. I am looking forward to brewing more with White Labs yeasts!
(Note: this review also posted for WLP565)

Hardy yeast ...

By: Kris Olson | Date: Nov., 23rd 2012 | Beer(s) Brewed: Quadrupel

I wasn't sure how this yeast would hold up to my Double-Dubble (OG = 1.107). I made a beefy starter (2L) and pitched the slurry into the wort. Fermented very strong, but then hung out at 1.046 for 2 weeks. Turns out my zinc concentration was too low. I made up a second starter (again, 2L) but this time with Servomyces. Pitched it into the partially-fermented beer after racking to secondary, and fermentation went to completion (1.019) in just a week. Overall attenuation 81% after 4 weeks at 68˚F, ABV = 12.1%. Hardy yeast, contributed great flavors of plum, raisins, pear, and slight apple.

Attenuates great ...

By: Jim Snook | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Golden Ale

I love this strain for any Belgian style, but especially for a simple golden ale along the lines of Abbey de Leffe. I concur 100% with the other reviewer that liked this yeast for the mild fruitiness. The pilsner malt is still able to come through and shine in my Belgians with this strain, and the finish is very crisp for an ale. Overall, this is one of my go-to strains. It does leave the impression of alcohol in the flavor though, so watch your ABV if you don't want any impression of the alcohol. Attenuates great, I use this in the low to mid-70 degree F range and usually ferment out wort in the 1.050 to 1.060 range in 5 days provided I pitch the correct cell mass. For more fruity or spicy flavors I prefer the Saison strain WLP565.

Holiday brew

By: Rick | Date: Nov., 23rd 2012 | Beer(s) Brewed: holiday spice ale

Cranberry-based ale for the holidays, high sugar/malt content, flavored with orange peel, cinnamon, nutmeg, clove, honey.

Again - and again

By: Yosser Poirot | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian dark Dubbel

Yeast performed exactly as specified. Very vigorous early fermentation, attenuation from 1066 to 1010 within six days at approx 68F-70F. Distinct and appealing fruitiness and spiciness as found in classic abbey style Belgian ales. Will use again. And again.

Very spicy and fruity

By: Boger | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian pale

Very spicy and fruity. Attenuates well and finishes dry. Enhances hops and carbonation. Very good strain.

... gives us a real nice flavor

By: Jon B | Date: Nov., 23rd 2012 | Beer(s) Brewed: American Belgian Style/Extra Gold

From my bud Scott.... "We've found that pitching at 75F and letting the mash rise to 85F gives us a real nice flavor. The fusels are not overwhelming like you'd think but the spiciness and fruit really pop."

... these girls are Mich Ultra drinkers

By: dwterrell | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Blonde

I did a simple Belgian Blonde with Pilsner Malt Extract, Willamette Hops (I know, not European), and a lb. of Candi Sugar, plus WLP530 and it has been really good. My wife and her friends plowed through all I had in record time, and these girls are Mich Ultra drinkers. So if you are looking for something that appeals to the masses, this is a good target.

... a workhorse for multiple brews

By: Landshark67 | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Triple, Saison, Belgian Wheat

The WLP530 is my favorite yeast and a workhorse for multiple brews. I use WLP530 for my Belgian Wheat and then recapture for the Belgian Triples and Saisons. It's not difficult to get 5-6 generations of use from this yeast, however I do not reuse the yeast from the Triple.

It has a nice dry finish ...

By: Mike Perreault | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Specialty Ale

We have used the WLP530 in a Belgian Grand Cru and it has provided one of or favorite beers. This winter we brewed a 10 gallon batch and split it into two fermenters, one with WLP530 and one with WLP540. The WLP530 was fermented at 66F and produced a well attenuated ale at 8% abv. It had a nice dry finish with mild fruitiness and a nice spicy finish. This was bottled as our Winter Abbey Ale named "Naughty".

Frequently Asked Questions

I was wondering if your Belgian Abbey Yeast has been known to produce sulfur?

Thank you for your inquiry. Different yeast strains produce varying amounts of flavor compounds, sulfur being one of many. The WLP530 Abbey yeast does not typically produce noticeable amounts of sulfur.

I'm brewing a strong ale that seems to be stuck. Should I make a starter with this and repitch? Will the yeast cake from this batch be safe to use for another batch?

Thank you for your inquiry. Yes, you can make a starter with that other yeast, but you don't want to repitch this yeast. Yeast from such a high gravity beer is not good for repitching. You can also transfer the entire beer into another fermentor as this sometimes helps finish the fermentation.



FlocculationMedium to High

Optimum Ferment Temp.66-72°F

Alcohol ToleranceHigh

MiniFerment Data ?

As-is DiacetylNA

Total Diacetyl53.49ppb

As-is 2,3-Pentanedione4.75ppb

Total 2,3-Pentanedione16.48ppb



Ethyl Acetate35.84ppm

Isoamyl AcetateNA


Isoamyl Alcohol142.88ppm


Fermentation temperature: 68° F Attenuation: 79% Hours to get to 50 percent attenuation: 30