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