White Labs WLP645 Brettanomyces Claussenii yeast
Brettanomyces Claussenii was originally isolated from strong English stock beer, in the early 20th century. Low intensity Brett character. More aroma than flavor contribution. Fruity, pineapple like aroma. Brettanomyces claussenii, also referred to as brettanomyces-c (or Brett-C) is closely related to Brettanomyces anomalus.
Brettanomyces Claussenii is a good choice for: Berliner Weisse, Flanders Brown, Flanders Red, Gose, Geuze, Lambic, or any beer you want to add some funky sour character to!
- Optimum Fermentation Temp: 85°F
- Flocculation: Low
- Attenuation: 70–85%
- Alcohol Tolerance: Medium to High (8–12%)
- Cell Count: 100+ Billion