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Marañón Canyon Wild Cacao Yeast

  • Yeast: Specialty/Belgian
  • Yeast: Vault
  • Organic Strains

ATTENUATION :

65% - 70%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Medium (5-10%)

FERMENTATION TEMPERATURE :

65° - 75° F
18° - 24° C

STA1 :

Negative

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Description

Whitelabs, WLP546 Marañón Canyon Wild Cacao Yeast

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.

Learn more about this strain in our blog


Use in conjunction with a higher attenuating strain for faster fermentation or higher attenuation.

(Suggested strains: WLP001, WLP550, *WLP590 *STA1+)
WLP546 Marañón Canyon Wild Cacao Yeast free collectible

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  • Part No:

    WLP546

  • Part Name:

    Marañón Canyon Wild Cacao Yeast

  • STA1 QC Result:

    Negative

  • Type:

    Vault
  • Saison
  • Wild Specialty Beer