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	41
Brett Beer	28
Saison	25
Mixed-Fermentation Sour Beer	22
Belgian Specialty Ale	18
American IPA	15
Lambic	15
American IPA	12
Berliner Weisse	12
Berliner Weisse	11
Belgian Pale Ale	10
Experimental Beer	8
Mixed-Style Beer	7
Flanders Red Ale	7
Belgian Dubbel	6
Belgian Blond Ale	6
Fruit Lambic	6
Specialty Beer	6
Specialty IPA: New England IPA	5
American Pale Ale	5
Wild Specialty Beer	5
Old Ale	5
American Stout	4
Straight (Unblended) Lambic	4
Belgian Pale Ale	4
Weizen/Weissbier	4
Flanders Red Ale	4
Dark Mild	3
American Pale Ale	3
Specialty IPA: Belgian IPA	3
Gueuze	3
Imperial IPA	3
Bière de Garde	2
Kellerbier: Amber Kellerbier	2
Baltic Porter	2
Fruit Beer	2
Flanders Brown Ale/Oud Bruin	2
Specialty Wood-Aged Beer	2
Roggenbier	2
Semi-Sweet Mead	2
Doppelbock	2
Munich Helles	2
Belgian Dark Strong Ale	2
Baltic Porter	2
Best Bitter	2
Belgian Blond Ale	2
American Light Lager	2
Dry Mead	2
Belgian Dubbel	1
California Common Beer	1
American Stout	1
Robust Porter	1
American Wheat Beer	1
Common Cider	1
Belgian Dark Strong Ale	1
Gose	1
Belgian Tripel	1
Belgian Tripel	1
American Wheat or Rye Beer	1
Helles Bock	1
Sweet Stout	1
Belgian Golden Strong Ale	1
English IPA	1
Foreign Extra Stout	1
Witbier	1
American Lager	1
Fruit Lambic	1
California Common	1
Schwarzbier	1
Oud Bruin	1
Gueuze	1
Clone Beer	1
Russian Imperial Stout	1
Old Ale	1
Witbier	1
New England Cider	1
Wood-Aged Beer	1
Other Fruit Melomel	1
Bière de Garde	1
International Dark Lager	1
Kölsch	1
Specialty IPA: White IPA	1