Wyeast 3763 ROESELARE ALE BLEND. BB: 28/02/2025

Wyeast 3763 ROESELARE ALE BLEND. BB: 28/02/2025

(1 customer review)

£14.75

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Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders.

Quantity:
TEST >>1 - 7
SKU: YEA-04-036 Categories: , , , Tags: , , , ,

Description

STRAIN: 3763 ROESELARE ALE BLEND™

Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus blend

Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

VARIES FLOCCULATION
80-80 ATTENUATION
65-85 TEMPERATURE RANGE
11 ABV TOLERANCE

Good for styles:

Lambic, Gueuze, Fruit Lambic, Flanders Red, Oud Bruin.

Pitch active hungry yeast everytime.  Smack-Pack Activator System

Additional information

Weight 0.75 kg
Country of Origin US
HS Code 2102101090

1 review for Wyeast 3763 ROESELARE ALE BLEND. BB: 28/02/2025

  1. Christopher Smith –

    I used this yeast to make a Rodenbach Grand Cru clone. The grain bill was the one commonly found on the Web for this Flanders Red Ale. The brew was as per a normal ale and then the mix culture was added to the fermenter. The fermentation started quickly and when it got to 1012 I transferred to oak casks with an airlock for 200 days. The brew was then transferred to corny kegs and then I waited till 3 years was up! The result was spectacular and was close to Grand Cru! It was even red! Ok, I could have tried it earlier but that’s the way it is. If you have patience and a true love for Flanders Reds then this is the way to get there! Totally recommended! It’s a long process but worth it!

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