WLP665 Flemish Ale Blend

Documents

Wild Yeast And Bacteria General Directions(2017).pdf

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655.

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Characteristics

Attenuation:

80.00-85.00

Flocculation:

Medium to Low

Alcohol Tolerance:

Medium - High (8 - 12%)

Optimum Fermentation Temperature:

68.00-80.00

Style Performance

Style performance is a listing of styles made with WLP665 Flemish Ale Blend.

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

"Versatile yeast"

By: FredFunk | Date: Jan 20, 2016 | Beer(s) Brewed: Fruit Sour/Berliner

I was going to brew a berliner but the store didnt have the berliner strain or belgian sour mix strain. Since you find about the same yeast and bacteria than in the sour mix strain, i decided to use the flemish yeast blend. Fermentation took 2 weeks in primary and then i racked it to secondary and decided to add some wild gooseberry that grows in my brother's backyard for about a month and a half then bottled it. I tested it after 3 month and it was amasing, more on the berliner side without the sulfur aroma, sour, brett, crisp, dry and the acidity was improved with the wild gooseberry. For me it was a replacement yeast choice, and im so satisfied i just brewed the same recipe again but changed the fruits since the gooseberries are not available yet.

"An After Thought For A Blonde"

By: John Donaldson | Date: Nov 10, 2014 | Beer(s) Brewed: American blonde ale

A few years back I brewed up 20 plus gallons of middle-of-the-road blonde ale. Along with pitching a good clean ale yeast (wlp001), I decided to use up a vial of the Flemish Ale Blend (wlp665). Really nothing more than an after thought, but with four carboys I figured, why not! Anyhow, the three carboys with the clean ale yeast turned out as one might expect. Clean, crisp, ready to drink in a few weeks. The forth carboy (wlp665) however, was radically different. Initially, the flavor and aroma were somewhat bland. Then slowly but surely it got better, eventually developing just the right amount of sourness along with great complexity and character. Three years running it just keeps getting better and better. I'll definitely do again. Next time maybe time even all 20 gallons!

"Crazy sour brew...."

By: Sam G Fisk | Date: Jul 31, 2013 | Beer(s) Brewed: Belgian Specialty?

Brewed up a buckwheat saison and then added 5lbs of rhubarb and 5lbs of strawberries. The beer just wasn't what I wanted so I added five more pounds of strawberries and the White Labs Flemish Blend. Will re-visit this brew in about 8 months and see how it is doing. I am hoping to have a crazy funktified strawberry rhubard beer!!!

"First Sour"

By: Bryant N | Date: Mar 29, 2013 | Beer(s) Brewed: Oud Bruin

Used this blend for an Oud Bruin with an OG 1.068. Did a starter, I think they advise not to because it disrupts the ratio of yeast and bacteria but I was using it in primary so why not give it a boost. Pitched at 72 and warmed up to 74 after that, following morning the stopper blew off and it was screaming. Looking forward to the finished product! Next time I may try using no starter and see what happens.

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