Marañón Canyon Wild Cacao Yeast
ATTENUATION :
65% - 70%
FLOCCULATION :
Low
ALCOHOL TOLERANCE :
Medium (5-10%)
FERMENTATION TEMPERATURE :
65°
-
75° F
18°
-
24° C
STA1 :
Negative
Description
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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Part No:
WLP546Part Name:
Marañón Canyon Wild Cacao YeastSTA1 QC Result:
NegativeType:
Vault