White Labs WLP645 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. B. claussenii is closely related to B. anomalus
| Attenuation | 70-85% |
| Flocculation | Low |
| Optimum Fermentation Temp. | 85°F+ |
| Alcohol Tolerance | Medium - High |
| Laboratory | White Labs |
| More Info | http://www.whitelabs.com |