White Labs: WLP630 / Berliner Weisse

White Labs: WLP630 / Berliner Weisse

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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.

Alcohol: 5 - 10% / Attenuation: 73 - 80%

Flocculation: Medium / Temperature: 68 F - 72 F