Oud Bruin Ale Blend
|Species:||Saccharomyces cerevisiae & Lactobacillus|
|Comparison||Compare with other yeast|
This exclusive sour blend is built for dark, malt-accented sour styles. Like 3763 Roeselare, it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries), and makes for an interesting Saison.
Brewing Properties of Oud Bruin Ale Blend
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
Common Beer Styles using Oud Bruin Ale Blend
These are the most popular beer styles that make use of the Oud Bruin Ale Blend yeast:
Sour Ale, Oud Bruin, Saison, Fruit Beer &
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