Belgian Lambic Blend
| Brand: | Wyeast |
|---|---|
| Type: | Hybrid |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus |
| Comparison | Compare with other yeast |
Description
This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. 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 Brussels. 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.
Brewing Properties of Belgian Lambic 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. |
11% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
70-80% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Varies |
| 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. |
63-75° F (17-24° C) |
Common Beer Styles using Belgian Lambic Blend
These are the most popular beer styles that make use of the Belgian Lambic Blend yeast:
Lambic & Flanders Red Ale
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