WLP400 – BELGIAN WIT YEAST – WHITE LABS

A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.

Characteristics

Attenuation: 74.00-78.00
Flocculation: Medium to Low
Alcohol Tolerance: Medium (5 – 10%)
Optimum Fermentation Temperature: 67.00-74.00

STYLE PERFORMANCE

  • SPECIALTY / BELGIAN
  • Belgian Blond
    Belgian Dark Strong Ale
    Belgian Table Bier
    Belgian Wit
    Biere de Garde
    Dubbel
    Hefeweizen
    Saison
    Tripel

Fermentation Data

Isoamyl Alcohol: 157.36ppm
Ethyl Acetate: 35.41ppm
As-is Diacetyl: 28.86ppb
1-Propanol: 27.41ppm
Total Diacetyl: 82.41ppb
Acetaldehyde: 10.82ppm
As-is 2,3-Pentanedione: 6.95ppb
Total 2,3-Pentanedione: 25.16ppb
Ethanol: 5.09%ABV
Isoamyl Acetate: 5.66ppm
Extra Batch Info: Fermentation temperature: 68° F
Attenuation: 80%
Hours to get to 50 percent attenuation: 32

White Labs

Yeast Sizing

Pitchable SizePurePitch® Packages
Homebrew40 mL
Nano0.5L
5 bbl/hl2 X 0.5L
7 bbl/hl1.5 L
10 bbl/hl2 L
15 bbl/hl2 X 1.5 L
20 bbl/hl2 X 2 L
30 bbl/hl3 X 2 L
40 bbl/hl4 X 2L
50 bbl/hl5 X 2 L
100 bbl/hl10 X 2L

Size Recommendation by Starting Gravity

Gravity Range of Wort for Ale (1st Generation)

Batch SizeUpto 12° Plato (1.048 SG)12.5° – 16.5° Plato (1.050 – 1.065 SG)Over 16.5° Plato (1.065 + SG) or Cold pitching lager up to 12° Plato (1.048 PG)
0.5 to 2.5 bbl/hLNano1 to 2 Nano5 bbl/hL
5 bbl/hL5 bbl/hL7 bbl/hL10 bbl/hL
7 bbl/hL7 bbl/hL10 bbl/hL15 bbl/hL
10 bbl/hL10 bbl/hL15 bbl/hL20 bbl/hL
15 bbl/hL15 bbl/hL20 bbl/hL30 bbl/hL
20 bbl/hL20 bbl/hL30 bbl/hL40 bbl/hL
30 bbl/hL30 bbl/hL40 bbl/hL60 bbl/hL
40 bbl/hL40 bbl/hL60 bbl/hL80 bbl/hL
50 bbl/hL50 bbl/hL70 bbl/hL100 bbl/hL
100 bbl/hL100 bbl/hL150 bbl/hL200 bbl/hL