Beer Maverick
Berliner Weisse Blend Yeast from Wyeast

Berliner Weisse Blend (WY3191)

From: Wyeast
Type: Hybrid  •  Packet: Liquid  •  Contains Bacteria? Yes
Species: Saccharomyces cerevisiae, Brettanomyces, & Lactobacillus

This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and the unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.

Brewing Properties of Berliner Weisse Blend

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
6%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
73-77%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Low
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
68-72° F
(20-22° C)

Common Beer Styles using Berliner Weisse Blend

These are the most popular beer styles that make use of the Berliner Weisse Blend yeast:

Berliner Weiss, Lambic, Flanders Red Ale, Gose


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