White Labs - Brettanomyces Bruxellensis WLP650 - Yeast

Type: Ale

Form: Liquid

Flocculation: Low

Laboratory: White Labs

Attenuation: 78%

Alcohol Tolerance: Med-High

Minimum Temperature: 85°F

Maximum Temperature: 95°F

Most Used In:

Style	Recipes
Saison	27
Brett Beer	23
Mixed-Fermentation Sour Beer	20
Belgian Specialty Ale	14
Saison	13
American IPA	12
American IPA	11
Berliner Weisse	10
Berliner Weisse	9
Lambic	9
Experimental Beer	6
No Profile Selected	6
Fruit Lambic	6
Specialty Beer	6
Belgian Pale Ale	5
American Stout	4
Flanders Red Ale	4
American Pale Ale	4
Straight (Unblended) Lambic	4
Weizen/Weissbier	4
Mixed-Style Beer	4
Flanders Red Ale	4
Belgian Pale Ale	4
Specialty IPA: Belgian IPA	3
Imperial IPA	3
American Pale Ale	3
American Light Lager	2
Semi-Sweet Mead	2
Belgian Blond Ale	2
Kellerbier: Amber Kellerbier	2
Belgian Dubbel	2
Specialty Wood-Aged Beer	2
Wild Specialty Beer	2
Specialty IPA: New England IPA	2
Dry Mead	2
Bière de Garde	2
Doppelbock	1
International Dark Lager	1
Oud Bruin	1
New England Cider	1
Kölsch	1
Schwarzbier	1
Old Ale	1
American Wheat or Rye Beer	1
Fruit Lambic	1
Other Fruit Melomel	1
American Lager	1
Witbier	1
Dark Mild	1
Belgian Dubbel	1
Belgian Dark Strong Ale	1
Specialty IPA: White IPA	1
Wood-Aged Beer	1
American Stout	1
Common Cider	1
Witbier	1
Baltic Porter	1
California Common	1
Roggenbier (German Rye Beer)	1
Old Ale	1
American Wheat Beer	1
Robust Porter	1
Baltic Porter	1
Belgian Blond Ale	1
Russian Imperial Stout	1
Fruit Beer	1
Belgian Dark Strong Ale	1
Foreign Extra Stout	1
Clone Beer	1
Flanders Brown Ale/Oud Bruin	1
California Common Beer	1
Gueuze	1
Bière de Garde	1
Blonde Ale	1