Belgian Lambic Blend (Wyeast 3278)
2 recensioner
150.48 SEK
Description
Article no.: 103278
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.
Attenuation: 70 - 80 %
Alcohol tolerance: 11%
Optimum fermentation temperature: 17-24 °C
Producer: Wyeast
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.
Attenuation: 70 - 80 %
Alcohol tolerance: 11%
Optimum fermentation temperature: 17-24 °C
Producer: Wyeast
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Description
Article no.: 103278
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.
Attenuation: 70 - 80 %
Alcohol tolerance: 11%
Optimum fermentation temperature: 17-24 °C
Producer: Wyeast
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.
Attenuation: 70 - 80 %
Alcohol tolerance: 11%
Optimum fermentation temperature: 17-24 °C
Producer: Wyeast
Recensioner
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