Brettanomyces Lambicus

Use in secondary. High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers.

Properties

Laboratory:

White Labs

Product ID:

WLP653

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Lambics and Flanders/Sour Brown ales

Attenuation

Average Attenuation:

70 %

Minimum temperature:

18.3°C

Maximum temperature:

22.2°C