WLP550 – BELGIAN ALE YEAST – WHITE LABS

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500.

Characteristics

Attenuation: 78.00-85.00
Flocculation: Medium
Alcohol Tolerance: Medium – High (8 – 12%)
Optimum Fermentation Temperature: 68.00-78.00

STYLE PERFORMANCE

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

Fermentation Data

Isoamyl Alcohol: 145.545ppm
Ethyl Acetate: 45.39ppm
As-is Diacetyl: 1.26ppb
1-Propanol: 30.5ppm
Total Diacetyl: 78.64ppb
Acetaldehyde: 13.36ppm
As-is 2,3-Pentanedione: NA
Total 2,3-Pentanedione: 15.79ppb
Ethanol: 4.84%ABV
Isoamyl Acetate: NA
Extra Batch Info: Fermentation temperature: 68° F
Attenuation: NA
Hours to get to 50 percent attenuation: NA

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

WLP550 – BELGIAN ALE YEAST – WHITE LABS

Characteristics

STYLE PERFORMANCE

Fermentation Data

Yeast Sizing

Gravity Range of Wort for Ale (1st Generation)

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