This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Chris White, president of White Labs, discusses the company’s strains.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
Style | Rating | Style | Rating |
American Style Cream Ale | 2 | American Style Wheat Ale | 2 |
Fruit Beer | 2 | Herbs & Spice Beer | 2 |
Specialty Beers | 2 | Specialty Honey Ales | 2 |
Smoke Flavored Beer | 2 | Golden Ale Canadian Style Ale | 2 |
German Style Kolsch | 2 | Classic English Style Pale Ale | 4 |
English Style India Pale Ale | 4 | American Style Pale Ale | 2 |
American Style India Pale Ale | 2 | American Style Amber | 2 |
English Style Bitter | 2 | English Style ESB | 4 |
Scottish Style Ale | 2 | Irish Style Red Ale | 4 |
English Style Brown Ale | 4 | American Style Brown Ale | 2 |
German Style Brown and Dusseldorf Altbier | 2 | Robust Porter | 4 |
Brown Porter | 4 | Classic Irish Style Dry Stout | 2 |
Foreign Style Stout | 2 | Sweet Stout | 4 |
Oatmeal Stout | 4 | English Old Ale English & American Strong Ale | 2 |
Barley Wine Strong Ale | 2 | Strong Scotch Ale | 2 |
Imperial Stout | 2 |
Reviews
Feedback and experiences from previous customers.
“WORKED GREAT FOR MY FOREIGN EXTRA STOUT!”
Went to the LHBS for my foreign extra stout ingredients, looking for wlp-013 London ale yeast. They were out of stock and the proprietor helped me choose this 005 strain as an alternative. Now this was my first time brewing this recipe, but stouts are one of my favorite styles and favorite styles to brew. I’ve brewed stouts of varying strengths with 001, 002, 007 all with good results. But this yeast…unreal stouty flavors. Fantastic rich maltiness that my prior stouts failed to achieve. Beer ended up winning gold in “dark British ales” category in a recent comp, so others liked it as much as I did 🙂 some details on the brew: 1.076 OG to 1.018 FG (75.4% apparent attenuation), mashed at 152. Pitched 2 vials with no starter into 5.5 gals. Used about 1 min of O2, fermented at 67 and ramped to 70 in last third of fermentation. Good stuff!
“ATTENUATION OVERSHOOT”
My experience seems to be a bit of an outlier, but this yeast hit 80% apparent attenuation for my current brew. I was hoping for a lower number. I started at OG 1.083, so maybe the higher starting point has something to do with the high attenuation. Mash temperature was 154, so the wort should not have been highly fermentable. There are no off tastes that would suggest contamination, and subjectively the beer does taste like the ~ 9% ABV that the hydrometer readings (OG 1.083 to FG 1.015) imply.
“NICE ESTER PROFILE FOR SYTLE”
This strain gives us just the right ester profile for our English Mild.