Berliner Weisse Blend

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

Properties

Laboratory:

White Labs

Product ID:

WLP630

Type:

Wheat

Form:

Liquid

Flocculation:

Medium

Best For:

Berliner Weisse

Attenuation

Average Attenuation:

77 %

Minimum temperature:

20°C

Maximum temperature:

22.2°C