Yeast Brettanomyces clausseni

Wyeast 5151-PC Brettanomyces claussenii™

Beer Styles: Old Ale, Historic Porters & Milds, Foreign Extra Stout, Wild & Sour Ales, Fruit Lambic, Flemish Red Ale, Belgian Specialty Ales
Profile: Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Brett profile. Produces “horse blanket,” leathery, and smoky character, but at lower level than other Brett strains. Can be used as the primary strain for fermenting, but is often used after a primary fermentation with an S. cerevisiae strain, and in blends to produce sour beers. It is highly attenuative, given proper time to fully ferment out, and is known to create a pellicle during fermentation.

Alc. Tolerance           12% ABV

Flocculation               low

Attenuation                80%+

Temp. Range             65-80°F (18-27°C)