WLP546 Marañón Canyon Wild Cacao

Specialty strain from The Vault
Specialty / Belgian

This yeast was isolated from the thought to be extinct Pure Nacional variety of cacao. In 2007, this rare variety with white beans was rediscovered in the remote Marañón River Canyon in Peru. The fruity, phenolic, and wild-like characteristics of this strain make it an ideal choice for farmhouse and saison-style beers.

For faster fermentation or higher attenuation, use in conjunction with a higher attenuating strain. [Suggested strains: WLP001, WLP550, and WLP590 (STA1+)]

Horizontal Tabs

Characteristics
Attenuation: 
65.00-70.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium (5 - 10%)
Optimum Fermentation Temperature: 
65.00-75.00