WLP630 Berliner Weisse Blend

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

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Characteristics
Flocculation: 
Medium
Optimum Fermentation Temperature: 
68-72°F (20-22°C)
Alcohol Tolerance: 
Medium
Alcohol Tolerance: 
Medium (5-10%)
Attenuation: 
73-80%