Description
White Labs WLP4000 Vermont Ale yeast
Isolated from a uniquely crafted double IPA from Vermont, this is the famous “Conan” strain that helped launch the New England IPA movement. Produces a complex fruity ester profile with peach, apricot, and light citrus character that complements aggressively hopped beers. Excellent for hop biotransformation, this strain amplifies hop character while remaining in suspension to create the characteristic haze of NEIPAs. Low to medium flocculation keeps beer hazy while the balanced fruitiness blends seamlessly with modern hop profiles. Requires temperature management for optimal attenuation.
Flocculation: Low to Medium
Attenuation: 78 – 82%
Temperature: 18 – 22°C
Alcohol Tolerance: Medium-High (8 – 12%)
Diastatic (STA1): No
Flavour Profile: Peach, Apricot, Citrus, Fruity
Suitable Beer Style: American IPA, Double IPA, Hazy IPA, New England IPA, Pale Ale
Brewing Notes: Ferment at 18-20°C for 5-7 days, then raise to 21°C until stable gravity. Mash at 65-66°C. Consider adding 5-10% simple sugar for higher attenuation.
Possible Substitutes
- White Labs WLP095 Burlington Ale yeast
- Escarpment Labs Vermont Ale yeast
- Wyeast 1318 London Ale III yeast
- Omega Yeast GY054 Vermont IPA yeast
