Description

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 flavour to fully develop.

Flocculation: Medium
Attenuation: 78 - 84%
Temperature: 18 - 24°C
Alcohol Tolerance: 12%
Diastatic (STA1): No

Flavour Profile: Sweaty horse blanket

Suitable Beer Style: Flanders red ale, Lambic, Gueuze, Brett beer, Mixed-fermentation sour beer

Availability: Always

Possible Substitutes

• White Labs WLP650 Brettanomyces Bruxellensis yeast
• White Labs WLP648 Brettanomyces Bruxellensis Trois Vrai yeast
• Escarpment Labs Brett D Yeast
• Escarpment Labs Brett Q yeast
• Escarpment Labs Brett B yeast