WLP530 Abbey Ale Yeast
A Belgian abbey strain producing the classic phenolic-and-fruit profile — peppery clove, banana ester, and a dry finish.
| SKU | HW-Y-W530 |
|---|---|
| Price | £9.50 / 100 mL liquid pouch |
| In stock | Yes |
| Origin | USA (White Labs) |
| type | liquid Belgian abbey yeast |
| attenuation | 75–80% |
| flocculation | medium |
| temp range c | 18–22 |
| diacetyl tendency | low |
| phenolic tendency | moderate-to-high |
WLP530 (the Westmalle-house strain) is one of the workhorses of Belgian-style brewing. It produces a moderate-to-high phenolic profile (pepper, clove), light banana ester, and finishes dry enough for a tripel without being thin.
Pitching and management
Liquid yeast needs a starter for anything above OG 1.050. A 1 L starter at 1.040 wort, stirred or shaken intermittently for 24-36 hours, will give you the cell count you need for a 5 gal Belgian dubbel or tripel.
Temperature ramp
Pitch cool (18 °C), let primary climb to 22 °C over the first 48 hours, then hold at 22-24 °C through the rest of fermentation. This temperature profile maximises the phenolic-ester character without producing fusels.