Author Topic: Wlp530 attenuation  (Read 498 times)

Offline petermmitchell

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Wlp530 attenuation
« on: December 11, 2014, 02:51:00 PM »
What % attenuation have you experienced when using wlp530?  Just curious what others have seen with this yeast, particularly for belgian strong ales like a quad.
Thanks!


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Offline dmtaylor

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Re: Wlp530 attenuation
« Reply #1 on: December 11, 2014, 03:46:03 PM »
When I did a long 2-hour mash at 148 F, I got 79% attenuation.

With a 1-hour mash at 151 F, 74%.

And now for grins on my most recent batch, I tried the Wyeast 3787 that is supposed to be equivalent.  I believe I mashed for 40 minutes at about 152 F.  Went from 1.074 to 1.018, so that's 76%.  Different yeast and different mash scheduled but it did indeed turn out similar.

Bottom line is, expect mid to upper 70s for most standard Belgian style recipes.  All recipes above that I brewed included a small percentage (5%?) of table sugar and a very small amount (1-2%?) Special B and no significant use of crystal malts or other less fermentable malts.
Dave

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