Author Topic: WLP530 vs. WLP545?  (Read 1499 times)

Offline ultravista

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WLP530 vs. WLP545?
« on: March 16, 2014, 02:50:32 PM »
I have an upcoming brew that calls for WLP545 (Ardennes) but have 530 (Abbey) on hand.

How significantly different would the beer turn out if I were to use 530 instead of 545? Really noticeable or ...?

Offline chumley

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Re: WLP530 vs. WLP545?
« Reply #1 on: March 17, 2014, 01:39:53 PM »
Westmalle (530) is a little more fruity than LaChouffe (545), but I wouldn't worry about it.

Offline denny

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Re: WLP530 vs. WLP545?
« Reply #2 on: March 17, 2014, 01:51:49 PM »
I would.  To me the flavor profiles are very different.
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Offline Joe Sr.

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Re: WLP530 vs. WLP545?
« Reply #3 on: March 17, 2014, 02:20:21 PM »
I find the Ardennes strain to be quite distinct.  And it's one of my favorites for lighter colored Belgians.

I think you'll make good beer with either, but if your recipe calls for Ardennes I'd go with that if you can as the yeast will impart a lot of character to the beer.
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Offline HoosierBrew

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Re: WLP530 vs. WLP545?
« Reply #4 on: March 17, 2014, 02:23:10 PM »
I would.  To me the flavor profiles are very different.

+1.  I get more banana/clove from the Westmalle strain, where IMO the LaChouffe strain is somewhat fruity and distinct. As always fermentation temps come into play with esters and phenols. I wouldn't consider them interchangeable though.
Jon H.

Offline Joe Sr.

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Re: WLP530 vs. WLP545?
« Reply #5 on: March 17, 2014, 02:25:39 PM »
+1.  I get more banana/clove from the Westmalle strain, where IMO the LaChouffe strain is somewhat fruity and distinct.

Definitely banana for the Westmalle.  I get almost a tartness from Ardennes.  But a pleasant tartness.
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Offline wsoublo

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Re: WLP530 vs. WLP545?
« Reply #6 on: March 17, 2014, 02:36:00 PM »
Definitely banana for the Westmalle.  I get almost a tartness from Ardennes.  But a pleasant tartness.

Never tried Ardennes, but I've used Westmalle in a dubbel at 64F (wort temp) and get distinct banana with little-to-no clove.  I was quite disappointed.

Offline ultravista

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Re: WLP530 vs. WLP545?
« Reply #7 on: March 18, 2014, 06:46:42 AM »
It's for a DFH Raison D'etre batch. I ask because I have 530 on hand from a Westy 12 batch. As long as I am in the same ballpark, I'll be happy.

The batch is pretty simple @ 91% 2 row, 3% chocolate, 2% crystal 60, and 3.4% dark candi sugar.

Offline denny

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Re: WLP530 vs. WLP545?
« Reply #8 on: March 18, 2014, 09:17:57 AM »
Definitely banana for the Westmalle.  I get almost a tartness from Ardennes.  But a pleasant tartness.

Never tried Ardennes, but I've used Westmalle in a dubbel at 64F (wort temp) and get distinct banana with little-to-no clove.  I was quite disappointed.

Interesting.  When I run it at that temp, I get some nice phenolics and almost no esters.
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Offline bluesman

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Re: WLP530 vs. WLP545?
« Reply #9 on: March 18, 2014, 09:25:11 AM »
Definitely banana for the Westmalle.  I get almost a tartness from Ardennes.  But a pleasant tartness.

Never tried Ardennes, but I've used Westmalle in a dubbel at 64F (wort temp) and get distinct banana with little-to-no clove.  I was quite disappointed.

Interesting.  When I run it at that temp, I get some nice phenolics and almost no esters.

+1

Definitely more of a spicy character and a lower fruitiness at higher temps.
Ron Price

Offline denny

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Re: WLP530 vs. WLP545?
« Reply #10 on: March 18, 2014, 12:33:55 PM »
Definitely more of a spicy character and a lower fruitiness at higher temps.

I think we're contradicting each other, Ron.  I was saying that at low temps I get more spice and less fruit.   You seem to be saying you get that at higher temps.  Is that right?
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Offline chumley

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Re: WLP530 vs. WLP545?
« Reply #11 on: March 18, 2014, 12:59:51 PM »
I agree with Denny. Westmalle yeast at mid 60s is more spicy and less fruity (which would make an adequate substitute for Ardennes yeast, but I'm not going there.... ;))

Offline denny

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Re: WLP530 vs. WLP545?
« Reply #12 on: March 18, 2014, 01:25:57 PM »
I agree with Denny. Westmalle yeast at mid 60s is more spicy and less fruity (which would make an adequate substitute for Ardennes yeast, but I'm not going there.... ;))

I dunno about "adequate".  It would make it more like the Ardennes, but it still wouldn't have the tart spiciness I like about Ardennes.
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Offline wsoublo

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Re: WLP530 vs. WLP545?
« Reply #13 on: March 18, 2014, 04:33:49 PM »
Interesting.  When I run it at that temp, I get some nice phenolics and almost no esters.

I've only used the 3787 once.  I brewed a 5 gallon batch with a 1.067 OG.  I mashed at 149F, and the malt bill was:

75.5% Pils
7% Munich
7% D180 Sugar
3.5% Special B
3.5% Aromatic
3.5% Caramunich III

After looking at my notes, I see I oxygenated the wort for 45 seconds with pure O2 and pitched a 1.040 2L starter of Wyeast 3787.  This means I pitched roughly 400 Billion, when I needed around 240 Billion.  This probably explains the excessive ester notes I received.  I think I'll need to rebrew this and pitch closer to the target amount to see if I observe more clove.

Offline ultravista

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Re: WLP530 vs. WLP545?
« Reply #14 on: March 18, 2014, 04:51:13 PM »
Denny - do you get a tart spiciness from DFH Raison D'etre?