Transcript Quality Control In the Brewhouse

White Labs Update
and
Microbiology of Trappist/Abbey Style Beer Yeast
Chris White
Quaff Meeting 05
New Yeast Strains and Bacteria
Platinum Strains:
WLP041 - Pacific Ale Yeast
March/April- A popular ale yeast from the Pacific Northwest. The yeast will
clear from the beer well, and leave a malty profile. More fruity than WLP002,
English Ale Yeast. Good yeast for English style ales including milds, bitters,
IPA, porters, and English style stouts.
Traits of Belgian Beer
WLP017 - Whitbread Ale Yeast
•Artistic
Sept/Oct.- Traditional mixed yeast culture. British style character, slightly
fruity, with a hint of sulfur production. This yeast can be used for many
different beer styles. The most traditional choices would be English style ales
including milds, bitters, porters, and English style stouts. North American style
ales will also benefit from fermentation with WLP017. The beer will clear
easily.
•Flavor
WLP351 - Bavarian Weizen Yeast
•Unique Yeast Strains and Mixed Yeast Blends
July/Aug.-Former Yeast Lab W51 yeast strain, acquired from Dan McConnell.
The description originally used by Yeast Lab still fits: "This strain produces a
classic German-style wheat beer, with moderately high, spicy, phenolic
overtones reminiscent of cloves."
•High Alcohol- 10% common
–Fruity, phenolic
–Alcoholic, dry
•Malt and Hops similar
High Alcohol Example
Belgian Dark Strong Ale Category, 18e
WLP850 - Copenhagen Lager Yeast
New Blends:
Ingredients: Belgian yeast strains prone to production of
higher alcohols, esters, and sometimes phenolics are
commonly used. Soft water. Authentic Trappist versions tend
to be drier than Abbey versions, which can be rather sweet and
full-bodied. No hot alcohols or solventy aromas.
Commercial Examples: Rochefort 10 (blue cap),
Westvleteren 12 (yellow cap), Chimay Grande Reserve (Blue),
Rochefort 8 (green cap), St. Bernardus Abt 12
WLP060- American Ale Yeast Blend
ABV: 8-12%
Sept/Oct.- Clean, crisp north European lager yeast. Not as malty as the southern
European lager yeast strains. Great for European style pilsners, European style
dark lagers, Vienna, and American style lagers.
WLP099 Now Available Year Round
Not Available for 2005: WLP003, 006, 009, 025
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.
OG 1.086
FG 1.010
OG 1.091
FG 1.015
OG 1.096
FG 1.020
10 % alcohol
(volume)
10 % alcohol
10 % alcohol
Attenuation
88%
Attenuation
84%
Attenuation
79%
WLP575- Belgian Style Ale Yeast Blend
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates
a versatile blend that can be used for Trappist type beer, or a myriad of beers
that can be described as 'Belgian type'.
WLP010- 10 Year Anniversary Ale Yeast Blend
White Labs started in 1995 with 5 strains available for homebrewers-WLP001,
WLP002, WLP004, WLP300, and WLP810. We wanted a blend with all of
these strains, but Hefeweizen just doesn't fit. So we have crafted a blend using
unique proportions of WLP001 California Ale Yeast, WLP002 English Ale
Yeast, WLP004 Irish Ale Yeast, and WLP810 San Francisco Lager Yeast. A
truly unique blend that will test a brewers imagination! For a limited time
only.
New bacteria/other yeast:
WLP645 Brettanomyces anomala- Low intensity Brett character. More aroma
than flavor contribution. Fruity, pineapple like aroma.
WLP650 Brettanomyces bruxellensis- Medium intensity Brett
character. Classic strain for Belgian style beers and lambics.
WLP653 Brettanomyces lambicus- High intensity Brett character. Defines the
"Brett character": Horsey, smoky and spicy flavors.
WLP655 Belgian Sour Mix I
WLP672 Lactobacillus brevis
WLP661 Pediococcus damnosus
WLP675 Malolactic Bacteria
Other New Stuff