Brettanomyces Claussenii
| Brand: | White Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Brettanomyces claussenii |
| POF+: | Yes |
| Comparison | Compare with other yeast |
Description
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.
Read More: The Beginners Guide to Brewing Sour Beers
#fruity #pineapple #hay
Brewing Properties of Brettanomyces Claussenii
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
8-12% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
70-85% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
85° F (29--18° C) |
Comparable Beer Yeast
If you cannot find Brettanomyces Claussenii anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Brettanomyces Claussenii
These are the most popular beer styles that make use of the Brettanomyces Claussenii yeast:
Cider, Lambic & Sour
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