Most monastic style (Abbey or Trappist like) Belgian ales are brewed with yeasts from the WLP5xx range (or their Wyeast equivalents). The yeasts I'm looking at have their origins *) in the following breweries:
WLP500 (Monastery) - Chimay
WLP510 (Bastogne) - Orval **)
WLP530 (Abbey) - Westmalle
WLP540 (Abbey IV) - Rochefort
WLP545 (Belgian Strong Ale) - Val-Dieu
WLP550 (Belgian Ale) - Achouffe
*) While these yeasts originate from these breweries, they are no longer identical as they have had decades to diverge.
**) Note that Orval is bottle conditioned with a wild yeast culture native to the region which contains a lot of Brett and several other critters.
I am looking for a comparison between these yeasts: apparent attenuation, ester levels, phenol levels, alcohol tolerances, temperature ranges and so on. Is there such a document somewhere? I haven't been able to find anything. White Labs' data as published on their website is rather... limited.
Obviously a back-to-back split-batch test brew would be the way to establish how these yeasts compare, but I currently don't have the means to do that yet. Some day maybe...
All pointers in the right direction would be appreciated!!