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The Yeast Bay WLP4641 Amalgamation II - Brett Super Blend View larger
The Yeast Bay WLP4641 Amalgamation II - Brett Super Blend
The Yeast Bay WLP4641 Amalgamation II - Brett Super Blend The Yeast Bay WLP4641 Amalgamation II - Brett Super Blend

The Yeast Bay WLP4641 Amalgamation II - Brett Super Blend

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    Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates that showcases qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the SweeTarts™ character of TYB207, and the tropical bouquet of lemon, pineapple, guava, mango and papaya esters contributed by TYB261.

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    Data sheet

    Good for stylesWild Ale
    TypeWild Yeast
    BrandThe Yeast Bay
    AttenuationHigh
    Alc. Tolerance (ABV)13%
    SpeciesBrettanomyces
    TypeLiquid

    Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates that showcases qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the SweeTarts™ character of TYB207, and the tropical bouquet of lemon, pineapple, guava, mango and papaya esters contributed by TYB261.

    PRODUCT FEATURES:

    Use to: Wild Ale

    Fermentation temperature: 21-27°C

    Flocculation: low

    Apparent attenuation: 82-86%

    Alcochol tolerance: 13% ABV

    Dosage: 1 vial up to 17°BLG, starter recommended with higher gravity

    INGREDIENTS:

    Yeast Brettanomyces
    malted barley, amino acids, trace minerals

    MANUFACTURER:

    White Labs, Inc.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    The yeast vial should be refrigerated (4°C).

    Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.

    NET WEIGHT:

    35ml

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      Attenuation - High
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      Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer will be dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.

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