GB144 : SWEET FLEMISH BRETT
SWEET FLEMISH BRETT
Brettanomyces bruxellensis sp. (Probable) Brew with GB144 on its own to make an all Brett beer, in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging.
**7 days at 71 F in 1045 sweet wort, Ph 5.5: **
Final Ph—5.3 (2 X acidification)
7 days at 71 F in 1045 sweet wort plus 1% lactic acid Ph 3.6:
Recommended Temperature Range† 68 F to 75 F
Tasting Notes: Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics
Representative Styles: Saison, Brett Beer, Sour Beer
* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.
† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).
GigaYeast laboratory is still gathering data on many of our strains. Information provided here may change some in the future. Please call if you need more info.