Wyeast | 5112 Brettanomyces Bruxellensis Yeast

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.








Attenuation



78 - 84%




Flocculation
Medium



Fermentation Temp.



60-75°F (16-24°C)



Alcohol Tolerance
12%



Suitable Beer Types

Lambic • Gueze • Fruit Lambic
Flanders Red Ale • Brett Beer
Mixed-Fermentation Sour Beer
Wild Specialty Beer