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White Labs Yeast - 011 European Ale

White Labs Yeast - 011 European Ale


Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
American Style Cream Ale 2 American Style Wheat Ale 4
Fruit Beer 4 Herbs & Spice Beer 4
Specialty Beers 4 Specialty Honey Ales 2
Smoke Flavored Beer 2 Golden Ale Canadian Style Ale 4
German Style Kolsch 4 Classic English Style Pale Ale 2
English Style India Pale Ale 2 American Style Pale Ale 2
American Style India Pale Ale 2 American Style Amber 2
English Style Bitter 2 English Style ESB 2
Scottish Style Ale 2 Irish Style Red Ale 2
English Style Brown Ale 2 American Style Brown Ale 2
German Style Brown and Dusseldorf Altbier 4 Robust Porter 2
Brown Porter 2 Classic Irish Style Dry Stout 2
Foreign Style Stout 2 Sweet Stout 2
Oatmeal Stout 2 English Old Ale English & American Strong Ale 2
Barley Wine Strong Ale 2 Strong Scotch Ale 2
Imperial Stout 2 Imperial IPA 2


Feedback and experiences from previous customers. 


By: Simon Thibaudeau | Date: Jun., 8th 2015 | Beer(s) Brewed:Kolsch


Made a yeast starter for a 15 gallon batch and used 2 flasks of the WL011. I used these since my homebrew store was out of the Kolsch yeast and we were brewing that style. I was afraid the final gravity would be higher than our target (1.010) since the attenuation is not as good as the Kolsch yeast. Well... we decided to mash at 149 to facilitate the yeast work but we missed our target. The first 30 minutes were at 152 but the second half of the mash was spot on at 149.
We fermented at 62F and when krauzen formed I increased the temperature by 1F every day until 166.
After 8 days the gravity is at 1.010, right on target!!! I am amazed how well the yeast responded and were actually able to reach our final gravity. The sample tasted awesome. Definitely malty and also fruity. Hopefully some of the fruitiness will fade away after the cold crash and we'll have a super clean beer. I am not too worried at this point and very confident the final product will be outstanding.

Thanks White Labs! another great strain!!!

Cheers from Montreal!



By: Mike | Date: Sep., 6th 2014 | Beer(s) Brewed: Biere de Garde


Although the product specs say this is good for biere de garde, alt, kolsch; I think its low attenuation makes it somewhat less suitable (i.e., it's hard to hit appropriate final gravity for these styles using this yeast). As such, when I use this for biere de garde because French Ale yeast is not available, I use a two-step mash: saccharafication rest at 146-148F for 45 minutes, followed by a dextrin rest at 156F for 20 minutes. Then this yeast starts quickly and ferments vigorously, and I'm able to hit a low enough final gravity with an appropriate %ABV for the style.



By: Grant | Date: Nov., 19th 2012 | Beer(s) Brewed:


This is the yeast I would recommend for anyone. I have brewed Kolsch, Alt, Scottish, and any other beers requiring a clean finish. If you make starters and use slurries then you will get a clean yet flavorful finish. I wish more breweries used this yeast. It can go low or high in the temp fermentation range without affecting the profile. If you don't have sophisticated temp control (like 90% of us homebrewers do not), this is important. I think it is a better alternative than 001 for many beers. I am curious to know the origin of this yeast. The White labs site says it comes from Northern Germany so that would be Alt or Kolsch. I did read somewhere that it came from Weihenstephan. Maybe that could also be true in that they cultured it? Any insights out there?



By: teri robinson | Date: Jan., 3rd 2011 | Beer(s) Brewed: Irish Ale


After reading the reviews on this strain, I made a starter but could not use it the next day. It was kept in the refrigerator for 3 weeks. When I had time to brew the ale, I put the starter on the counter for 4-6 hours prior to pitching. About 3 hours after pitching there was activity. The next day there was so much kreusen that I had to install a blowoff tube because the airlock got clogged. Fermentation temp: 68F. White Labs' yeasts have always done well for me. I will continue to use their strains.

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