White labs WLP645 Brettanomyces claussenii

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Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.


Attenuation: 70.00-85.00


Flocculation: Low


Alcohol Tolerance: Medium - High (8 - 12%)


Optimum Fermentation Temperature: 85.00-85.00


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