WLP645 Brettanomyces claussenii


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Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

 Attenuation 70% - 85%
Flocculation Low
Alcohol Tolerance Medium - High (8 - 12%)
Optimum Fermentation Temperature 29.5°C (85°F)