Description

White Labs WLP630 Berliner Weisse Blend yeast

A blend of German Weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. This blend can take several months to develop tart character making it perfect for brewing a traditional Berliner Weisse.

Flocculation: Medium
Attenuation: 73 - 80%
Temperature: 20 - 22°C
Alcohol Tolerance: Medium (5 - 10%)
Diastatic (STA1): Yes

Flavour Profile: Subtle funk

Suitable Beer Style: Berliner Weisse, Wild Specialty Beer

Availability: Always

Possible Substitutes

• Escarpment Labs Berliner Brett II yeast
• Wyeast 3191-PC Berliner Weisse Blend yeast
• Escarpment Labs Berliner Brett I yeast