WHITE LABS BRETTANOMYCES CLAUSSENII WLP645

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.

Attenuation 70-85%

Flocculation Low

Optimum Ferment Temp. 85°+

Alcohol Tolerance Medium-High


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