Yeast for Beer from White Labs

White Labs WLPD001 California Ale® 11g

White Labs WLPD066 London Fog® 11g

White Labs WLPD860 Munich Lager 11g

Yeast 10Yr Anniversary White Labs Blended Yeast

Used in two of the six Trappist breweries remaining in the world this Yeast produces the distinctive Fruitiness and plum characteristics. Excellent Yeast for high Gravity Beers, Belgian Ales, dubbels and trippels. Attenuation: 73 78; Flocculation: medium

WLP540 Abbey IV Ale Yeast An authentic Trappist Style Yeast. Use for Belgian Style ales dubbels trippels and specialty beers. Fruit character is medium in between WLP500 (high) and WLP530 (low). Attenuation: 74-82% Flocculation: Medium Optimum Fermentation Temperature: 66-72°F (19-22°C) Alcohol Tolerance: High

WLP060 American Ale Yeast Blend 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 Flavor and bitterness are accentuated but not to the extreme of California. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F (20-22°C) Alcohol Tolerance: Medium High

WLP670 American Farmhouse Blend Inspired by local American brewers crafting semi- traditional Belgian-Style ales. This blend creates a complex Flavor profile with a moderate level of sourness. It consists of a traditional farmhouse Yeast strain and Brettanomyces. Great Yeast for farmhouse ales Saisons and other Belgian-inspired beers. Attenuation: 75-82% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F (20-22°C) Alcohol Tolerance: 5-10%

This Yeast is used to produce the Oregon Style American Hefeweizen. Unlike WLP300 this Yeast produces a very sLight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean Fermenting Yeast, which does not flocculate well,