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white labs vial

WLP630 Berliner Weisse Blend


A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

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

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