Marañón Canyon Wild Cacao Yeast

  • Yeast: Specialty/Belgian
  • Yeast: Vault

ATTENUATION :

65% - 70%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Medium (5-10%)

FERMENTATION TEMPERATURE :

65° - 75° F
18° - 24° C

STA1 :

Negative

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, *WLP590 *STA1+)

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Curious about brewing with this strain? White Labs Brewing Co has the data you need!

  • Part No: WLP546
  • Part Name: Marañón Canyon Wild Cacao Yeast
  • Category: Yeast
  • STA1 QC Result: Negative
  • Type: Vault
  • Saison
  • Wild Specialty Beer