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	21
Brett Beer	19
Belgian Specialty Ale	13
American IPA	12
American IPA	10
Saison	10
Mixed-Fermentation Sour Beer	9
Berliner Weisse	9
Lambic	9
Fruit Lambic	6
Berliner Weisse	6
Specialty Beer	6
Experimental Beer	5
American Pale Ale	4
Straight (Unblended) Lambic	4
Weizen/Weissbier	4
Belgian Pale Ale	4
Flanders Red Ale	4
Specialty IPA: Belgian IPA	3
Flanders Red Ale	3
Imperial IPA	3
American Pale Ale	3
American Light Lager	3
Belgian Blond Ale	2
Specialty Wood-Aged Beer	2
Belgian Dubbel	2
Belgian Dark Strong Ale	2
Dry Mead	2
Belgian Pale Ale	2
Fruit Lambic	1
American Lager	1
No Profile Selected	1
American Wheat or Rye Beer	1
Dark Mild	1
Other Fruit Melomel	1
Specialty IPA: White IPA	1
Wild Specialty Beer	1
California Common	1
Wood-Aged Beer	1
Specialty IPA: New England IPA	1
Common Cider	1
Baltic Porter	1
Belgian Blond Ale	1
Witbier	1
Old Ale	1
Belgian Dark Strong Ale	1
Bière de Garde	1
Russian Imperial Stout	1
Robust Porter	1
Gueuze	1
Bière de Garde	1
Clone Beer	1
Doppelbock	1
International Dark Lager	1
Foreign Extra Stout	1
California Common Beer	1
Kölsch	1
Oud Bruin	1
American Stout	1
Semi-Sweet Mead	1
New England Cider	1
Schwarzbier	1
Old Ale	1