Roeselare Ale Blend (Wyeast 3763)
Flanders Red blend — Sacc, Brett, Lacto, Pedio.
Description
A Rodenbach-style mixed-culture blend of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus. Builds Flanders Red character — sour cherry, leather, balsamic — over 12–18 months in oak. Save oak chips, throw in a barrel if you have one.
Profile
| Type | mixed |
|---|---|
| Attenuation | 75–85% |
| Temp range | 65–85°F |
| Flocculation | low |
| Alcohol tolerance | 11% ABV |
| Flavor | sour cherry, leather, complex |