White Labs 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. This strain produces fruity, pineapple-like aroma with an earthy hay-like background aroma and aroma note.

Attenuation: 70.00-85.00 
Flocculation: Low
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature: 85.00-85.00