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White Labs Inc

Marañón Canyon Wild Cacao

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. For faster fermentation or higher attenuation, use in conjunction with a higher attenuating strain such as WLP001 California Ale Yeast®, WLP550 Belgian Ale Yeast or WLP590 French Saison Ale Yeast.

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Alcohol Tolerance Medium (5-10%) Attenuation 65-70%
Flocculation Low Optimum Fermentation Temperature 65-75°F (18-24°C)

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