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Wyeast 3763 Roeselare Ale Blend WY3763

Wyeast 3763 Roeselare Ale Blend

Species: Saccharomyces cerevisiae, BrettanomycesLactobacillus, & Pediococcus blend

Profile: Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of Belgian ale yeast, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Flocculation: Variabel, Attenuation: 80%, Temperature Range: 18-30C, Alcohol Tolerance: ABV 11%

Passer til: Lambic, Gueuze, Fruit Lambic, Flander Red Ale, Oud Bruin



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