WLP630 Berliner Weisse Blend


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

 

 Attenuation 73% - 80%
Flocculation Medium
Alcohol Tolerance Medium (5 - 10%)
Optimum Fermentation Temperature 20°C - 22°C (68°F - 72°F)