This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included, produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
|Temperature Range: ||68-72F (20-22C)|
|Cell Count: ||100 Billion|
|Attenuation: ||73 - 77%|
|Alcohol Tolerance: ||6%|
|Typical Styles: ||Berliner Weisse, Gose|