WLP564 Leeuwenhoek Saison Yeast Blend

Specialty strain from The Vault
Specialty / Belgian

A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very versatile, creating spicy, dry and clean beers.

Used in the White Labs Tasting Room for various saisons, dubbels, and roggenbiers. For beers made in the Tasting Room, the strain proved very versatile, creating spicy, dry and clean beers. Visit tastingroom.yeastman.com, and search under the appropriate "strain #" for beer testing details with this strain.

WLP564 Leeuwenhoek Saison Yeast Blend is POF+, this strain will contribute phenolic characteristics to finished products. 

**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP564 Leeuwenhoek Saison Yeast Blend to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.

 At White Labs, we do everything possible to detect for undesired organisms within our process and cultures. The strains we carry with known Saccharomyces cerevisiae var. diastaticus genetics have been researched and validated to perform without excessive over-attenuating, which is possible through our nearly 25 years of experience paired with internal and external fermentation data.**

To read more about Saccharomyces cerevisiae var. diastaticusclick here

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Characteristics
Attenuation: 
76.00-82.00
Flocculation: 
Low
Alcohol Tolerance: 
High (10 - 15%)
Optimum Fermentation Temperature: 
66.00-75.00