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Wyeast 5112 Brettanomyces Bruxellensis

Supplier:

Wyeast Laboratories

What it does :

The Wyeast 5112 Brettanomyces Bruxellensis yeast strain produces a moderatey intense version of the sweaty, horse blanket character that is typical of these traditional and highly distinctive ales. This strain is a moderately flocculent yeast that results in fairly clear beer.

What it is:

This is a top-fermenting, wild yeast strain. This wild yeast strain was derived from breweries that produce lambics and other sour ales in the region near Brussels, Belgium.

Vital Statistics


Attenuation (%):

85 -

Fermentation Temperature (F):

60 - 75

Flocculation:

Medium

Product Form:

Liquid


How it works:

After the boil is complete, cool your wort temperature down to be at or near 75 F (23.9 C). Then, you can add this yeast to begin the primary fermentation of your beer.

Dosage:

The amount of pitching yeast that you need to properly ferment a 5 gallon (18.9 liter) batch of wort will vary with the original gravity of your recipe. The higher the orginal gravity target of your wort, the greater the amount of sugars to be fermented. So, the original gravity of your recipe's wort drives the number of yeast cells you need to ferment these sugars. Making a yeast starter is strongly recommended for a wort with an original gravity at or above 1.080. For this Wyeast Laboratories product, simply follow their instructions on the package to prepare the yeast for pitching. Their built-in starter packaging ensures that you have enough yeast cells for pitching into your wort.

Preparation:

You should prepare your yeast sample for pitching into the wort. A liquid yeast slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.

Related Links

Final Gravity Prediction
Wyeast 5112 Brettanomyces Bruxellensis