White Labs 645 Brett. Claussenii
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.
WLP645 Brettanomyces claussenii is POF+, this strain will contribute phenolic characteristics to finished products.
Attenuation: 70% – 85%
Alcohol Tolerance: Medium – High (8 – 12%)
Optimum Fermentation Temperature: 85°F – 85°F