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

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.

 
  • This strain's fruity, phenolic, and wild-like characteristics make it ideal for farmhouse and saison-style beers.
  • ​Use in conjunction with a higher attenuating strain for faster fermentation or higher attenuation. (Suggested strains: WLP001, WLP550, *WLP590 *STA1+)
Learn more about this strain in our blog
 

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Healthy, viable yeast, with a large variety of yeast strains.

  • Part No:

    WLP546
  • Part Name:

    Marañón Canyon Wild Cacao Yeast
  • STA1 QC Result:

    Negative
  • Type:

    Vault


Suggested styles for WLP546 Marañón Canyon Wild Cacao Yeast
  • Saison
  • Wild Specialty Beer