Wyeast 3763 Roselare Ale Blend
Species - Saccharomyces cerevisiae, Brettanomyces, Lactobacillus and Pediococcus Blend
This 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 a Belgian style ale strain, a sherry strain, 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.
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Flocculation - VARIED
Attenuation - 80% - 80%
Temperature Range - 65° - 85° F (18° - 30° C)
Alcohol Tolerance - 11%