Used to produce Trappist 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.Attenuation:
75-80%Flocculation: Medium to highOptimum Fermentation
Temperature: 66-72°FAlcohol Tolerance: High
A yeast starter must be made when using White Labs yeast
Reviews provided by White Labs:
"It has a nice dry finish ... "By: Mike Perreault Date: Jan.
8, 2011 Beer Brewed:
Belgian Specialty Ale Comments: 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".
" ... a workhorse for multiple brews"By:
Landshark67Date: Nov. 15, 2010 Beer Brewed: Belgian Triple, Saison, Belgian Wheat
Comments: 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
" ... these girls are Mich Ultra drinkers"By: dwterrellDate:
Sept. 3, 2010 Beer Brewed: Belgian
Blonde Comments: 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.
" ... gives us a real nice flavor"By:
Jon BDate: Feb. 3, 2010 Beer Brewed: American Belgian Style/Extra
GoldBrewery: Captain Lawrence Brewery - NY Comments: 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
"Very spicy and fruity"By:
BogerDate: Aug. 8, 2009 Beer Brewed: Belgian pale Comments: Very spicy and fruity. Attenuates well
and finishes dry. Enhances hops and carbonation. Very good strain.
Again - and againBy:
Yosser PoirotDate: March 6, 2009 Beer Brewed: Belgian dark Dubbel Comments: 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.
RickDate: Dec. 8, 2008 Beer Brewed: holiday spice ale Comments: Cranberry-based ale for the holidays,
high sugar/malt content, flavored with orange peel, cinnamon, nutmeg, clove,
"Attenuates great ... "By: Jim SnookDate: September 2, 2008 Beer
Brewed: Belgian Golden Ale Comments:
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.
"Hardy yeast ... "By: Kris OlsonDate:
October 23, 2007Beer Brewed:
QuadrupelComments: 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.
" ... results are
HDate: April 23, 2007Beer Brewed: A Light SaisonComments: 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
" ... great results across the board
"By: benevolent brewsDate: April 20,
2007Beers brewed: Various Belgian styles, experimental beers,
cider.Comments: 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.
FAQ for this yeast
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?A: 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
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