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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" ... 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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