Wyeast 5526 Brettanomyces Lambicus Yeast
Key Features
Wyeast 5526 Brettanomyces Lambicus is a wild yeast strain isolated from Belgian lambic beers. In addition to a distinct "Brett" character, it produces a pie cherry-like flavor and sourness. A pellicle may form in bottles or casks. To produce classic Belgian character, this strain works best with other yeast and lactic bacteria.
Recommended Styles include Lambic, Gueuze, Flanders Red Ale, Brett Beer, Mixed Fermentation, Berliner Wiesse
Flocculation: Medium
Attenuation: N/A
Temperature: 60-75
ABV: up to 12%
Tips and Tricks:
Recommended aging 3-6 months to fully develop flavor characteristics.
|
Average Attenuation |
80 |
|---|---|
|
Yeast Format |
Liquid |
|
Yeast Type |
Sour/Bacteria |
|
Brand |
Wyeast |
|---|---|
|
Yeast Origin |
Belgium |
|
Average Attenuation |
80 |
|---|---|
|
Yeast Format |
Liquid |
|
Yeast Type |
Sour/Bacteria |
|
Brand |
Wyeast |
|---|---|
|
Yeast Origin |
Belgium |
