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 Size	PurePitch® Packages
Homebrew	40 mL
Nano	0.5L
5 bbl/hl	2 X 0.5L
7 bbl/hl	1.5 L
10 bbl/hl	2 L
15 bbl/hl	2 X 1.5 L
20 bbl/hl	2 X 2 L
30 bbl/hl	3 X 2 L
40 bbl/hl	4 X 2L
50 bbl/hl	5 X 2 L
100 bbl/hl	10 X 2L

Size Recommendation by Starting Gravity

Gravity Range of Wort for Ale (1st Generation)

Batch Size	Upto 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/hL	Nano	1 to 2 Nano	5 bbl/hL
5 bbl/hL	5 bbl/hL	7 bbl/hL	10 bbl/hL
7 bbl/hL	7 bbl/hL	10 bbl/hL	15 bbl/hL
10 bbl/hL	10 bbl/hL	15 bbl/hL	20 bbl/hL
15 bbl/hL	15 bbl/hL	20 bbl/hL	30 bbl/hL
20 bbl/hL	20 bbl/hL	30 bbl/hL	40 bbl/hL
30 bbl/hL	30 bbl/hL	40 bbl/hL	60 bbl/hL
40 bbl/hL	40 bbl/hL	60 bbl/hL	80 bbl/hL
50 bbl/hL	50 bbl/hL	70 bbl/hL	100 bbl/hL
100 bbl/hL	100 bbl/hL	150 bbl/hL	200 bbl/hL

WLP400 – BELGIAN WIT YEAST – WHITE LABS

Characteristics

STYLE PERFORMANCE

Fermentation Data

Yeast Sizing

Gravity Range of Wort for Ale (1st Generation)

ABOUT DVKSP

MAIN MENU

CONTACT US

FOLLOW US