WLP540 Abbey IV Ale Yeast
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, 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
Alcohol Tolerance: High

MiniFerment data:

What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

GC Data not available for this strain

Final Gravity: 3.5 degrees Plato
Hours it takes to get to 50 percent attenuation: 48
Final attenuation: 71.3 percent

Reviews:
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" ... LOTS of time"
By: mike
Date: Jan. 12, 2012
Beer Brewed: Belgian IPA
Comments: This yeast will attenuate in the 80's but it need LOTS of time. My Belgian ipa stalled at 1.020 (og 1.065) I racked to secondary to bulk age for 6 weeks before adding dry hops, all at once it started to ferment again around week 7. I am now on week nine and it is at 1.011, and tasting amazing. If you use this yeast ... I would forget about it for at least 12 weeks

"I added some plain sugar ... "
By: Jeff
Date: Jan. 12, 2012
Beer Brewed: Dubbel
Comments: I had horrible attenuation problems with this yeast. 90 min mash at 148F and 1lb of candy sugar for an OG=1.068 and I can't get the yeast to ferment below 1.032. I added some plain sugar to the beer and the yeast fermented that out, but didn't touch the rest. Unfortunately, I didn't see the warning on this website prior to pitching. The yeast does taste nice.

"It finished a bit sweater ... "
By: Mike Perreault
Date: Jan. 8, 2011
Beer Brewed: Belgian Specialty Ale
Comments: The WLP540 was new to us this year. We have a Belgian Grand Cru that we normally brew with the WLP530 and it is one of or favorite beers. This winter we brewed a 10 gallon batch and split it into two fermenters, one with WLP530 and one with WLP540. The WLP540 was fermented at 66F and produced a moderately attenuated ale at 5.5% abv. It finished a bit sweeter than the WLP530 with bit more fruitiness and much less of a spicy finish. This was bottled as our Winter Abbey Ale named "Nice".

" ... low attenuation"
By: JamesB
Date: Aug 16, 2010
Beer Brewed: Dubbel/Strong Dark
Comments: I bought 4 vials of this in anticipation of brewing several batches over the summer. Unfortunately all 4 brews were failures due to very low attenuation. 3 brews started with an 1.070 OG and they consistently only fermented out to 1.022 FG, the Strong Dark started at 1.092 and fermented out at 1.036. The last brew I used all base malt and about 20% sugar in hopes of getting a super fermentable wort. This too had a very low attenuation ending at 1.022. After 4 batches and plenty of testing I can only conclude that this strain was very weak. I will most likely avoid this yeast in the future.

Follow up to above comment and similar ones: "It seems like a lot of people are using it in higher gravity beers. Even with a starter, I think oxygenating the next day or 2 minutes longer on the first day would help a lot," said Neva Parker, head of laboratory operations for White Labs.

" ... very enjoyable flavor"
By: akress
Date: May 16, 2007
Beer Brewed: Single Ale, Belgian Strong Ale, Belgian Strong Blonde
Comments: Excellent yeast. Moderate fruitiness and a very enjoyable flavor on the palate. I did notice after repitching from a stronger brew that there were noticeable diacetyl flavors that were not intentional. True to the rochefort line of beers but hard to get that plum flavor with such mildly alcohol brews as mine.

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