WLP410 Belgian Wit II Ale Yeast
Liquid Wheat yeast from White Labs.
Lab
White Labs· Wheat · Liquid · WLP410
White Labs· Wheat · Liquid · WLP410Specs
Attenuation
70–75%
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
≈12% 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
Common questions
- What is the WLP410 Belgian Wit II Ale Yeast equivalent?
- M21 Belgian Wit Yeast — the same strain from another lab, the Belgian Wit II (WLP410) strain.
- What is WLP410 Belgian Wit II Ale Yeast's attenuation?
- 70–75% apparent attenuation.
- What temperature should I ferment WLP410 Belgian Wit II Ale Yeast at?
- 19–23°C is the recommended range.
- Does WLP410 Belgian Wit II Ale Yeast produce phenolics (clove and spice)?
- Yes. WLP410 Belgian Wit II Ale Yeast is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
Brew with WLP410 Belgian Wit II Ale Yeast
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