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Berlinner Weisse

 

Berlinner Weisse
A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.
Attenuation: 
73.00-80.00
Flocculation: 
Medium
Alcohol Tolerance: 
Medium (5 - 10%)
Optimum Fermentation Temperature: 
68.00-72.00
Select Currency
 
NZ$ 17.50
WLP630
order only item
 

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