WLP540 Abbey IV Ale Yeast
An authentic traditional Belgian style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Note: This strain benefits from extra oxygenation
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Other High Gravity||4||Christmas Beers||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
“... very enjoyable flavor”
Excellent yeast. Moderate fruitiness and a very enjoyable flavor on the palate. I did notice after repitching from a stronger brew that there were noticeable diacetyl flavors that were not intentional. True to the rochefort line of beers but hard to get that plum flavor with such mildly alcohol brews as mine.
“Abbey Ale named "Nice"”
The WLP540 was new to us this year. We have a Belgian Grand Cru that we normally brew with the WLP530 and it is 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 WLP540 was fermented at 66F and produced a moderately attenuated ale at 5.5% abv. It finished a bit sweeter than the WLP530 with bit more fruitiness and much less of a spicy finish. This was bottled as our Winter Abbey Ale named "Nice".
“ ... LOTS of time”
This yeast will attenuate in the 80's but it need LOTS of time. My Belgian ipa stalled at 1.020 (og 1.065) I racked to secondary to bulk age for 6 weeks before adding dry hops, all at once it started to ferment again around week 7. I am now on week nine and it is at 1.011, and tasting amazing. If you use this yeast ... I would forget about it for at least 12 weeks
“Left in secondary for 1 more week ...”
Three batches brewed 1 week apart... the wort was racked on top of the yeast cake from the previous batch. All three were fermented at a steady 66F and the wort was aerated as normal - I also roused the yeast after adding some candi syrup after high kraussen (~Day 3). Left in secondary for 1 more week at 66F before cold conditioning at 42F for 1 more week. I would like to note that I only started with a 1L starter and 1 vial of WLP540 (that was 6 months expired). I have to question some of the lack of attenuation comments posted for this strain after seeing how solidly this yeast performed for myself. I still prefer the flavor of WLP530 in my dubbel and tripels, but if handled properly this yeast is a very solid performer if you don't want all of the fruitiness of WLP530. It is worth nothing that WLP530 seems to finish a tad dryer.
“went from 1.089 to 1.016...”
I brewed a dark strong with this last summer. It came out quite well. It went from 1.089 to 1.016, which is about 82% attenuation. I used pure O2 on this beer, which probably helped. I also brought the fermenting beer up in to a ~75 degree room after about 10 days of fermentation, which also seemed to help.
“The counterpart of this strain from the "other" yeast supplier on the Weat coast”
The counterpart of this strain from the "other" yeast supplier on the Weat coast is my house Belgian strain. I gave the WL 540 a try and I am really pleased. I love the balanced malty/fruity flavors of this strain. I treat it like an English strain that, if aerated and pitched as a starter, fermented 68-72 F, produces complex flavor and attenuates well. To get this strain to ferment dry like more phenolic Belgian strains, you need a lot of si! mple sugars. Isn't that what Rochefort does?
Optimum Ferment Temp.66-72°F
MiniFerment Data ?