Roselare Belgian Blend

Culture of Saccharomyces, Brettonomyces and Lactic Acid Bacteria. Complex aromas and flavors. May be used for primary fermentation. Primarily for sour brown and red Belgian styles.

Properties

Laboratory:

Wyeast Labs

Product ID:

3763

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Belgian sour brown and red beers.

Attenuation

Average Attenuation:

80 %

Minimum temperature:

12.8°C

Maximum temperature:

26.7°C