Marañón Canyon Wild Cacao Yeast | WLP546 | Vault Strain

White Labs WLP546 Marañón Canyon Wild Cacao Yeast – Vault Strain for Chocolate & Coffee Forward Ales Unlock Rich Cacao, Coffee, and Nutty Notes with a Unique Dessert Ale Strain White Labs WLP546 Marañón Canyon Wild Cacao Yeast is a Vault-series Saccharomyces cerevisiae isolated from cacao-growing regions of the Marañón Canyon in Peru. This strain emphasizes decadent flavor compounds—think dark chocolate, coffee, and roasted nuts—while preserving malt balance. It ferments cleanly with moderate attenuation and medium alcohol tolerance, making it ideal for porters, stouts, pastry ales, and specialty dessert brews. Key Characteristics: Attenuation: 70% - 78% Flocculation: Medium Alcohol Tolerance: 8% - 12% ABV Fermentation Temperature Range: 64°F - 72°F (17°C - 22°C) Perfect for Brewing: Porters & Stouts Chocolate & Coffee Dessert Ales Pastry Ales Brown Ales with Decadent Twist Why Choose WLP546 Marañón Canyon Wild Cacao Yeast? Distinctive Flavor Profile: Natural caca