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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. 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.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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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