Wyeast Roeselare Blend Yeast - 3763

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This Wyeast blend of lambic cultures produces beer with cherry pie sourness and a complex, earthy profile. For a full flavor profile and for the acidity to develop, aging up to 18 months is required.  Propagation of this culture  will result in a change of the proportions of the individual components and thus is not recommended. Due to the super-attenuative nature of the mixed cultures, this blend will produce a very dry beer. 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.

Flocculation: Varies
Attenuation: 80-80%
Temp Range: 65-85°F
Alcohol Tolerance: 11%

Recommended Styles: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Oud Bruin, 

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