Description
Seasonal Release Jan-March
Marañón Canyon Wild Cacao White Labs
Marañón Canyon Wild Cacao White Labs
WLP546
Species: Ale
Fermentation Temp Range (°F): 65-75
Apparent Attenuation Range (%): 65-70
Flocculation: Low
Alcohol Tolerance: Medium - 5-10%
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.
WLP546 Marañón Canyon Wild Cacao is POF+, this strain will contribute phenolic characteristics to finished products.
For faster fermentation or higher attenuation, use in conjunction with a higher attenuating strain. [Suggested strains: WLP001, WLP550, and WLP590 (STA1+)]
Best Styles : Belgian Saisons and specialty beers
Looking for a Liquid or Dry Yeast Substitution? The brewers at Austin Homebrew Supply have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : None
Dry Yeast Substitution : None
Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter
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