Brettanomyces Claussenii

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.

Properties

Laboratory:

White Labs

Product ID:

WLP645

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Sour ales (in secondary)

Attenuation

Average Attenuation:

70 %

Minimum temperature:

18.3°C

Maximum temperature:

22.2°C