Beer Maverick
Brettanomyces Claussenii Yeast from White Labs

Brettanomyces Claussenii (WLP645)

View all yeast »

From: White Labs
Type: Yeast  •  Packet: Liquid
Species: Brettanomyces 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.

#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 Yeasts

If you cannot find Brettanomyces Claussenii (WLP645) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Brettanomyces Claussenii

These are the most popular beer styles that make use of the Brettanomyces Claussenii yeast:

Cider


If you see an error in our data, please let us know!

We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are provided by their respective owners.

Yeast  Largest Yeast Database

Beer Maverick has compiled the largest and most complete yeast database anywhere online. We've spent months getting the attenuation, optimal temps, descriptions and more for over 400 beer yeasts. Browse all yeasts »