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Brett L

This yeast offers a high intensity of the traditional Brettanomyces characters found in Lambic style (horsey, smoky, spicy and cherry-pie flavors and aromas), that are complimentary to darker malt beers or red wine barrel aged examples.

Key characteristics

Attenuation

70-85%
29+°C

Temperature

Low

Sociability index

Yeast are living organisms, and like some other organisms they may "like or dislike" to aggregate together, hence we prefer to call the flocculation phenomenon as socialability index.

10%

Alcohol tolerance

Horsey, Smoky, Spicy and Cherry-pie flavors and aromas

flaVour profile

Wild Ales, Lambic, Gueuze

Best for

Yes

Phenolic

Diastatic

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Yeast calculator




The pitch size you will need:  hl

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