Maranon Canyon Wild Cacao Yeast WLP546

White Labs Maranon Canyon Wild Cacao Yeast (WLP546) is a vault strain, meaning that it has limited availability. This yeast was isolated from what was thought to be an extinct yeast strain, the Pure Nacional variety of cacao. In 2007, this rare variety with white beans was rediscovered in the remote Maranon 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. For faster fermentation or higher attentuating use it in conjunction with a higher attenuating strain such as WLP001, WLP550, WLP590 or STA1+

WLP546 Maranon Canyon Wild Cacao Yeast is good for the following beer styles: Saison, Farmhouse Styles, Wild Specialty Beers

Attenuation: 65 - 70%

Flocculation: Low

Alcohol Tolerance: Medium (5-10%) 

Optimum Fermentation Temperature: 65 - 75F  

STA1 QC Result: Negative