WLP645 Brettanomyces Claussenii

White Labs

8.12075E+11

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.

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Attenuation:
70-85%
Flocculation:
Low
Optimum Ferment Temp:
85°+
Alcohol Tolerance:
Medium-high

Collections: Yeast, Yeast Liquid

Category: Ale, Brett & Bacteria, Brew Supply, Liquid, no-timer, no-upsell

Type: Yeast

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