WLP023 Burton Ale Yeast
Liquid Ale yeast from White Labs.
Lab
White Labs· Ale · Liquid · WLP023
White Labs· Ale · Liquid · WLP023Specs
Attenuation
69–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
20–23°C
68–73°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for WLP023 Burton Ale Yeast
Common questions
- What is the WLP023 Burton Ale Yeast equivalent?
- OYL-010 British Ale IV and 1275 Thames Valley Ale — the same strain from other labs, the Burton / Thames Valley (1275) strain.
- What is WLP023 Burton Ale Yeast's attenuation?
- 69–75% apparent attenuation.
- What temperature should I ferment WLP023 Burton Ale Yeast at?
- 20–23°C is the recommended range.
- What can I substitute for WLP023 Burton Ale Yeast?
- LalBrew Windsor, M15 Empire Ale Yeast, OYL-007 British Ale II, and 1099 Whitbread Ale.
Brew with WLP023 Burton Ale Yeast
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