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 cacao, coffee, and nutty notes shine through.
• Clean Fermentation: Maintains malt integrity while enhancing specialty flavors.
• Vault Quality: Carefully selected strain for advanced brewing.
• Smooth Mouthfeel: Medium flocculation adds body without haze.

Enhance Your Brewing Process

Enhance clarity and flavor using White Labs Brewzyme. For robust yeast vitality, include White Labs Zinc Buddy in your recipe.

Our Commitment to Yeast Health

At SoCal Brewing Supply, we store all cultures under continuous refrigerated monitoring to ensure peak viability and purity. We recommend adding an ice pack and insulated envelope for shipping protection—even if melted, it helps buffer against heat.

Looking for more unique and Vault-series yeast? Explore our full White Labs yeast & bacteria collection here.

Brew rich, chocolate-forward dessert ales with White Labs WLP546 Marañón Canyon Wild Cacao Yeast—your passport to gourmet-inspired beers.