Fermenting Beer with White Labs WLP036 Dusseldorf Alt Ale Yeast
Published: November 29, 2025 at 12:48:44 AM UTC
White Labs WLP036 Dusseldorf Alt Ale Yeast is a traditional, top-fermenting strain from Düsseldorf. It's sold by White Labs as WLP036. Brewers opt for this yeast to create a malty, restrained ale. It honors classic German altbier character while being accessible for modern recipes.
The strain's technical profile from White Labs shows attenuation between 65–72%, medium flocculation, and alcohol tolerance up to 12% ABV. It recommends fermentation between 65–69°F (18–21°C). Independent data, like Beer-Analytics, reports similar attenuation and a preferred temperature range of 65–72°F (18–22°C).
In practice, WLP036 produces clean, malt-forward amber and brown ales. These beers have modest residual sweetness and a rounded mouthfeel. This yeast keeps hops in the background, making it ideal for traditional Altbier, Kölsch-like ales, cream ales, and malt-focused reds.
Key Takeaways
- White Labs WLP036 Dusseldorf Alt Ale Yeast is a top-fermenting altbier yeast from Düsseldorf, sold as WLP036.
- Technical specs: attenuation ~65–72%, medium flocculation, 8–12% alcohol tolerance.
- Recommended fermentation range: roughly 65–69°F (18–21°C), often workable up to 72°F (22°C).
- Typical outcome: clean, malty beers with restrained hop presence and moderate body.
- Well suited to classic Altbier, Kölsch-like ales, and other malt-forward recipes.
Introduction to brewing with German alt yeast
German alt yeast is central to altbier brewing. It combines ale fruitiness with lager-like restraint. Brewers often choose White Labs WLP036 for a malt-forward beer with subtle esters and clean fermentation.
Expect moderate attenuation in the mid-60s to low-70s percent range. This level of attenuation results in a fuller body than many Kölsch strains. It enhances the mouthfeel while allowing malt complexity to stand out.
Fermentation temperatures between the low to mid 60s up to the upper 60s°F balance cleanliness and gentle fruitiness. These temperatures are ideal for both homebrewers and professionals aiming for an authentic Düsseldorf profile.
Understanding flocculation and ester production is key to alt ale yeast basics. Medium flocculation ensures decent clearing without stripping character. The yeast’s ester profile is restrained, allowing malts like maris otter, Munich, and Vienna to dominate.
Yeast choice significantly impacts attenuation, body, and hop interaction. Choosing the right top-fermenting German yeast is crucial for genuine altbier results or adapting it for other malty ales. Plan mash profiles and hopping to complement the yeast, rather than opposing it.
- Typical attenuation: roughly 65–72%.
- Flavor focus: malt-forward, restrained esters.
- Fermentation range: low–mid 60s to upper 60s°F.
White Labs WLP036 Dusseldorf Alt Ale Yeast
White Labs categorizes WLP036 as a Vault liquid strain, with part number WLP036 and STA1 QC negative. It's ideal for those seeking a clean, malt-forward character in brown and amber ales.
Specifications for White Labs WLP036 include attenuation between 65% and 72% and medium flocculation. It has a medium to high alcohol tolerance, typically up to 12% ABV. Independent lab data suggests a range of 10–11%.
The recommended fermentation temperature is 65–69°F (18–21°C). However, Beer-Analytics notes that temperatures can reach up to 72°F (18–22°C). Independent testing shows an average attenuation of 68.5%.
WLP036 is commonly used in Altbier, Kölsch, Cream Ale, and Red Ale. It's also applied to Bock, Dunkelweizen, and Munich Helles for a malty, restrained yeast character.
The strain is shipped as a liquid culture and requires proper pitching rates. White Labs provides a pitch rate calculator and recommends building a starter for higher gravity beers to ensure healthy fermentation.
- Lab specs: 65–72% attenuation, medium flocculation.
- Alcohol tolerance: medium to high (8–12% ABV reported).
- Fermentation temp: 65–69°F recommended; 18–22°C noted by third parties.
- Style fit: Altbier, Kölsch, Cream Ale, Red Ale, plus broader community uses.
This summary provides practical, actionable details for brewers planning recipes or starters with WLP036. The strain's profile is well-suited for balancing malt sweetness with hop bitterness.
Strain performance: attenuation and body outcomes
WLP036 attenuation typically ranges from 65–72% from the manufacturer. Independent tests reveal an average near 68.5%. This places it below strains like WLP029 or White Labs 1007. Brewers can anticipate a reliable, moderate finish when aiming for Dusseldorf alt recipes.
The moderate attenuation results in a fuller beer body with WLP036. Expect a slightly sweeter mouthfeel and a rounder midpalate, ideal for altbier and amber styles. The finish is less dry than beers fermented with more attenuative ale strains. This preserves malt character and balances noble hop bitterness.
Adjusting the mash profile changes outcomes reliably. A lower saccharification range around 156–158°F increases residual dextrins and enhances beer body with WLP036. Mashing in the 148–152°F range raises fermentability and will pull the balance toward a drier beer. This reduces perceived sweetness while still keeping some malt depth.
- Plan recipes with the 65–72% attenuation window in mind when calculating expected final gravity.
- Use slightly lower mash temps to dry the beer if you want to push fermentation attenuation Dusseldorf alt higher.
- Choose higher mash temps to emphasize malt fullness when beer body with WLP036 is the goal.
Practical expectations are straightforward. Set target gravities and adjust mash or adjuncts to reach the preferred final gravity. WLP036 tends to preserve malt sweetness and fullness. Recipe tweaks are the main tool to tune balance without fighting the strain's natural tendencies.
Fermentation temperature control for optimal results
The fermentation temperature of WLP036 is crucial for the performance of Dusseldorf alt yeast. White Labs suggests maintaining the beer between 65–69°F (18–21°C) to ensure a clean, malty taste with minimal esters. Beer-Analytics and many brewers extend this range to 18–22°C (65–72°F), offering more flexibility while staying true to the style.
Small variations within the altbier fermentation temperature range can significantly alter the flavor. Fermenting at 65–66°F produces a crisp, ale-like character with minimal fruitiness. On the other hand, temperatures closer to 69–72°F introduce fuller ester notes, often reminiscent of mild pear or apple. These can enhance the alt style when used judiciously.
Practical temperature control is more important than a single target. Keeping the temperature steady during active fermentation helps avoid stress and off-flavors. Employ a dedicated fermentation chamber, water bath, or a simple temperature controller to prevent temperature fluctuations. For the cleanest results, aim for the lower end of the Dusseldorf alt yeast temperature range during peak activity.
- Target: 65–69°F (18–21°C) for balanced character.
- Cleanest profile: hold 65–66°F.
- More esters: push toward 69–72°F but monitor closely.
- Avoid cold-conditioning like Kölsch; WLP036 is optimized for ale-range temps, not 55–60°F.
Monitoring WLP036 fermentation temperature closely ensures predictable attenuation and preserves malt focus. Adjust your approach according to your recipe goals, yeast health, and the Dusseldorf alt yeast temperature range you prefer to highlight flavor nuances.
Flocculation and clarity considerations
White Labs rates WLP036 flocculation as medium. This indicates that the yeast settles gradually during conditioning. Unlike some lager strains, it doesn't produce an immediate, crystal-bright beer.
Beer clarity with WLP036 will improve over weeks in the fermenter or keg. Short timelines might result in a slightly hazy beer due to suspended yeast and protein polyphenol complexes. However, patience is key for achieving traditional altbier clarity.
- Cold crashing speeds yeast settling when a bright beer is needed sooner.
- Racking off trub reduces yeast left in bottles or kegs and lowers risk of overcarbonation.
- Fining agents such as gelatin or Polyclar can help achieve faster brightening for bottlers and keggers.
When transferring conditioned batches, handle them gently to preserve the settled yeast layer. Leaving a small amount of beer behind helps keep most trub and yeast out of the final product.
The visual character of WLP036 supports the alt tradition. Beers clear to bright after proper aging, yet they retain a touch of yeast presence early on. This aids in maturation. Homebrewers aiming for very fast clarity should consider cold conditioning or fining steps in their workflow.
Alcohol tolerance and pitching rates
White Labs categorizes WLP036 as having medium to high alcohol tolerance, suitable for beers up to 12% ABV. Many brewers find that it can reliably ferment up to 10–11% ABV. This makes it an excellent choice for stronger ales but warns against pushing it too high with very high-gravity recipes.
The effectiveness of WLP036 can be influenced by the pitching strategy. For standard-strength altbiers, a single White Labs vial or a modest starter is often enough. However, as the gravity increases, it's necessary to increase the WLP036 pitching rate. This might involve using multiple packs or a larger starter to prevent slow or stressed fermentations.
Utilizing a yeast pitch calculator WLP036 can help match the cell count to your beer's target original gravity. This ensures accurate pitching, which reduces lag, minimizes off-flavors, and allows the yeast to reach its full attenuation potential without stress.
The strain tested negative for STA1-driven starch activity, which reduces the risk of unexpected over-attenuation from starch breakdown. Despite this, brewers should still monitor attenuation and adjust mash or recipe design to achieve the desired body.
- For beers under 1.060 OG: a single vial or small starter is usually fine.
- For 1.060–1.075 OG: increase starter size or use two packs.
- Above 1.075 OG: build a larger starter and boost nutrients and oxygen.
When nearing the yeast's alcohol limits, it's crucial to support fermentation. This includes providing oxygen, yeast nutrients, and maintaining steady temperatures. Controlling temperature and ensuring adequate oxygenation enhances viability. It allows WLP036 to ferment cleanly up to its tolerance threshold.
Flavor profile: malt focus and hop interaction
WLP036's flavor profile is clean and malty. It features gentle bready notes and a light sweetness. This allows the malt to take center stage. Warm fermentation introduces subtle pear and apple esters, but they remain in the background.
Altbier's malt character shines with a blend of Munich, Vienna, and medium crystal malts. These malts contribute caramel, toffee, and biscuity flavors. Adding a touch of light chocolate enhances the color and roast without overpowering the malt.
The yeast-hop interaction of WLP036 emphasizes balance over boldness. Unlike some Kölsch strains, it doesn't emphasize hop aroma. Instead, hops are used for backbone bitterness and subtle floral or spicy notes from noble varieties.
For recipes, use late hop additions sparingly. Opt for clean aromatic hops like Hallertau, Tettnang, or Saaz. This approach supports the malt character without overshadowing the yeast's contribution.
In crafting amber or brown alts, focus on malt complexity and moderate hopping. This combination showcases WLP036's flavor profile and the subtle yeast-hop interaction. It results in a beer where malt and yeast are the main attractions.
Comparing WLP036 to similar strains for style choices
When selecting yeast for an ale, small variations can lead to significant differences. The contrast between WLP036 and WLP029 is evident in attenuation and flavor profiles. WLP029, known as a German Ale/Kölsch strain, has a higher attenuation rate of about 72–78%. This results in a drier finish, enhancing hop notes and achieving a cleaner, lager-like taste after maturation.
On the other hand, WLP036 has a lower attenuation rate, around 65–72%, leading to a fuller body with a malt-forward character. Brewers aiming for an authentic Düsseldorf alt often choose WLP036. This yeast preserves malt sweetness and contributes to a rounder mouthfeel. The comparison between WLP036 and other strains underscores the importance of yeast selection in defining a beer's style.
When comparing WLP036 to 1007, additional differences emerge. Wyeast and White Labs 1007 German Ale has an attenuation range of 73–77%, resulting in a drier, quicker-maturing beer with restrained esters. This yeast is ideal for those seeking a brisk finish and rapid fermentation. In contrast, WLP036 produces a slightly sweeter, more substantial beer from the same recipe.
Examining Wyeast 2565 in a Kölsch yeast comparison reveals another avenue. 2565 excels at fermenting at colder temperatures, between 55–60°F, and can introduce delicate fruitiness at warmer temperatures. WLP036, while less cold-tolerant, favors maltiness and has medium flocculation. Choose 2565 for its ability to produce pseudo-lager clarity and subtle fruit notes.
Practical style choices hinge on simple principles. For a malt-focused, traditional Düsseldorf alt, WLP036 is the preferred choice. For drier finishes, stronger hop presence, or cold-conditioned Kölsch-like ales, WLP029, 1007, or 2565 are better options. The selection depends on the desired finish and conditioning timeline.
Remember these comparisons when planning recipes and fermentation schedules. Aligning yeast behavior with mash profile, hopping rate, and conditioning method ensures the final beer meets your style goals.
Suggested beer styles and recipe ideas using WLP036
White Labs WLP036 is ideal for malty, restrained ales. Altbier, Kölsch, Cream Ale, and German-style Red Ale are classic choices. These beers showcase the yeast's clean ester profile and firm malt backbone, with subtle hop character.
For a traditional altbier recipe using WLP036, begin with German Pilsner or Vienna base malt. Add 5–15% Munich or light caramel malt for color and toast. Mash at 152–156°F to achieve a moderate body and mouthfeel that suits the strain.
Use moderate bitterness and noble hops such as Hallertau or Spalt. Aim for a restrained hop aroma, allowing the malt and yeast to take center stage. Ferment in the 65–69°F range for clean attenuation and proper expression of WLP036.
When brewing higher gravity beers like stronger amber or red ales, build a robust starter or use multiple White Labs packs. Oxygenate thoroughly and consider step-feeding simple sugars or raising pitch rates to push toward the strain’s 8–12% ABV tolerance.
Community experiments show WLP036 works well beyond Altbier. Try a low-hop Munich Helles to boost malty brightness. A cream ale fermented with WLP036 will yield a slightly richer mouthfeel than many lighter ale strains.
Practical recipe tips:
- Base malt: German Pilsner or Vienna for Altbier recipe WLP036.
- Specialty: 5–15% Munich or light caramel for color and depth.
- Mash: 152–156°F for moderate body.
- Hops: Hallertau or Spalt, moderate bitterness and subtle aroma.
- Fermentation: 65–69°F for clean performance from beers with WLP036.
For brewers seeking variety, adapt WLP036 beer styles to Bock, Dunkelweizen, or Munich Helles templates. Keep yeast handling strong and let malt character lead while the strain adds delicate complexity.
Practical pitching and fermentation workflow
To enhance your alt's quality, adhere to a structured WLP036 pitching workflow. For altbiers with 5–6% ABV, White Labs suggests using their pitch rate calculator. A single vial might suffice, but a 1–2 L starter for a 5-gallon batch boosts the start and shortens lag time.
For higher original gravity brews, increase the starter size or use multiple yeast packs. Preparing the starter on a stir plate or in a shaken flask ensures the yeast is active. Pitching active, well-aerated yeast is crucial to avoid slow starts.
Oxygenation at pitching is essential. Use a sanitized aeration stone or vigorous shaking to provide dissolved oxygen. Adding yeast nutrient to high-gravity worts supports cell growth and reduces stress.
Target a fermentation temperature of 65–69°F for alt styles. Active fermentation should start within 24–72 hours post-pitching. Monitor gravity readings to confirm fermentation and maintain a steady temperature to control esters and phenolics.
- Pitch at target temperature and ensure yeast is healthy.
- Monitor fermentation by gravity, not the airlock.
- Keep temperatures stable to preserve malt character.
Allow primary fermentation to complete when gravity readings stabilize over a few days. For clearer beer, transfer to secondary or cold crash before packaging. Racking off the yeast cake when gravity stabilizes reduces diacetyl risk and enhances clarity.
Keep detailed records of your alt yeast fermentation steps. Include starter size, pitch temperature, oxygenation method, and nutrient additions. Consistent notes facilitate troubleshooting and improve fermentation consistency with WLP036.
Conditioning, aging, and packaging recommendations
When using WLP036 for alt-style beers, plan a conservative conditioning timeline. Allow at least two weeks in primary fermentation to finish and round flavors. Then, follow with one to three weeks of cold conditioning to enhance yeast drop and flavor melding.
Cold crash near 32–40°F for 24–72 hours to enhance clarity. WLP036 exhibits medium flocculation, clearing further with time. Before packaging, check the final gravity to avoid bottle carbonation or stalled conditioning in kegs.
For altbier aging, moderate time at cellar temperatures is beneficial. Lightly hopped, malt-forward recipes often benefit from an extra two to four weeks of maturation. Stronger ales, pushed near yeast alcohol tolerance, may require longer aging to smooth hot alcohol and achieve balance.
Packaging WLP036 choices significantly impact long-term stability and appearance. When kegging, rack off the yeast cake to reduce autolysis and haze risk. When bottling, confirm stable gravity for several days before priming. Target moderate carbonation for classic altbier, lower for smoother variants.
Use this checklist before packaging:
- Verify stable final gravity over 48–72 hours.
- Cold condition to clear and settle yeast.
- Decant to keg to minimize suspended yeast.
- Prime carefully when bottling to meet moderate carbonation targets.
Store finished kegs and bottles in cool, dark conditions to preserve freshness during altbier aging. Proper handling during packaging WLP036 ensures clarity and crisp malt character in the finished beer.
Troubleshooting common fermentation issues with WLP036
WLP036 troubleshooting begins with identifying slow or stuck fermentation. Common culprits include underpitching, inadequate oxygenation, fermenting too cold, or high original gravity. If fermentation stalls, creating a healthy starter and warming the fermenter to the yeast's preferred range can revive it.
For stuck fermentation, try gentle rousing and a slight temperature increase. Only reoxygenate during the early active phase. If gravity still doesn't move, introducing a robust starter of the same strain can prevent off-flavors from other yeasts.
Addressing ester-related issues with WLP036 involves checking fermentation temperature and yeast health. This yeast produces more pear or apple esters at warmer temperatures. Ensure adequate pitch rates and sufficient oxygenation to reduce stress and control fruity notes.
Low attenuation often stems from mash profile or yeast condition. Higher mash temperatures result in less fermentable wort, leading to sweeter beers. For a drier finish, lower mash temperatures or extend saccharification time. Verify pitch rate and fermentation temperature when troubleshooting attenuation issues.
Clarity and haze are common with medium-flocculent strains like WLP036. Cold conditioning can speed up clearing. For quicker clarity, use finings like isinglass or gelatin, or gentle filtration when time is of the essence.
- Signs of underpitching: long lag time, sluggish gravity drop.
- Signs of oxygen deficiency: stuck fermentation early on, stressed yeast aromas.
- Remedies: make a starter, warm the fermenter, reoxygenate early, pitch fresh healthy yeast.
When sulfur or lager-like notes appear, check early fermentation temperature. These flavors can arise from too cold wort at the start. Gradually increase temperatures into the active range to aid yeast in finishing and eliminating minor reductive compounds.
Keep detailed records of mash temperatures, pitching rates, oxygen levels, and fermentation temperatures. Accurate logs can significantly shorten the troubleshooting process and reduce repeat issues with WLP036 in future batches.
Sourcing, storage, and handling of White Labs WLP036
To acquire WLP036, consider purchasing directly from White Labs or reputable U.S. homebrew suppliers. It is listed as Part No. WLP036 Dusseldorf Alt Ale Yeast. Retailers and local brew shops provide batch and viability information, aiding in a well-informed purchase.
Proper storage of WLP036 involves refrigeration at all times. Liquid yeast viability declines significantly when exposed to warmth. Adhere to the labeled best-by date and plan to use or create a starter when the culture approaches its expiration.
Initiating the handling of White Labs yeast involves maintaining a cold chain during shipping and storage. Employing chill packs and swift refrigeration reduces cell stress. If the vial exhibits foam or signs of aging, prepare a starter instead of direct pitching.
- Verify batch code and best-by date upon purchase of WLP036.
- Utilize a starter for older packs to guarantee healthy fermentation.
- Refer to the White Labs pitch rate calculator for precise pitching volumes.
- Be aware that WLP036 tests negative for amylolytic activity, indicating no unexpected starch breakdown.
For transportation after purchase, maintain cold temperatures and minimize transit duration. If extended storage is planned, monitor temperature and avoid repeated freeze-thaw cycles. Proper storage of WLP036 ensures the preservation of aroma and attenuation performance.
In the brewery, handle White Labs yeast with cleanliness to avoid contamination risks. Rehydrate or step up in a starter when cell counts are low. Accurate pitching and good oxygenation at pitch are crucial for WLP036 to showcase the malt-forward profile brewers seek.
Conclusion
White Labs WLP036 Dusseldorf Alt Ale Yeast stands out as a dependable choice for brewers aiming for traditional alt character. It boasts medium attenuation (65–72%), medium flocculation, and can handle alcohol levels up to 8–12% ABV. This makes it a go-to for clean, slightly sweet alt and amber ales, especially when fermented within the optimal temperature range.
To achieve the best outcomes, fermenting with WLP036 summary suggests maintaining the active phase at 65–69°F. It also recommends using a starter for higher original gravities and allowing for extended conditioning. This enhances clarity and rounds out malt flavors. The strain excels in authentic Düsseldorf altbier, malty Kölsch-adjacent recipes, cream ales, and red or amber ales, where body and malt presence are key.
In summary, the WLP036 review conclusion is that this Dusseldorf alt yeast delivers consistent performance and a classic flavor profile. Tailor mash, hopping, and pitching to the yeast's specifications, and you'll reliably produce balanced, malt-forward beers that embody the alt tradition.
Further Reading
If you enjoyed this post, you may also like these suggestions:
- Fermenting Beer with White Labs WLP510 Bastogne Belgian Ale Yeast
- Fermenting Beer with Wyeast 1098 British Ale Yeast
- Fermenting Beer with Fermentis SafLager S-23 Yeast