WLP665 Flemish Ale Blend

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Wild Yeast & Bacteria

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655.

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Characteristics
Attenuation: 
80.00-85.00
Flocculation: 
Medium to Low
Alcohol Tolerance: 
Medium - High (8 - 12%)
Optimum Fermentation Temperature: 
68.00-80.00