WLP400 Belgian Wit Ale Yeast
Liquid Wheat yeast from White Labs.
Lab
White Labs· Wheat · Liquid · WLP400
White Labs· Wheat · Liquid · WLP400Specs
Attenuation
74–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
19–23°C
66–73°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
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+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
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 WLP400 Belgian Wit Ale Yeast
Common questions
- What is the WLP400 Belgian Wit Ale Yeast equivalent?
- OYL-030 Wit and 3944 Belgian Witbier — the same strain from other labs, the Hoegaarden Wit (WLP400) strain.
- What is WLP400 Belgian Wit Ale Yeast's attenuation?
- 74–78% apparent attenuation.
- What temperature should I ferment WLP400 Belgian Wit Ale Yeast at?
- 19–23°C is the recommended range.
- Does WLP400 Belgian Wit Ale Yeast produce phenolics (clove and spice)?
- Yes. WLP400 Belgian Wit Ale Yeast is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What can I substitute for WLP400 Belgian Wit Ale Yeast?
- SafAle WB-06, OYL-019 Belgian Ale D, WLP570 Belgian Golden Ale Yeast, and 1388 Belgian Strong Ale.
Brew with WLP400 Belgian Wit Ale Yeast
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