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White Labs Inc

WLP630 Berliner Weisse Blend

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.

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Alcohol Tolerance Medium (5 - 10%) Attenuation 73-80%
Flocculation Medium Optimum Fermentation Temperature 68-72°F (20-22°C)

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