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	47
Saison	28
Brett Beer	28
Mixed-Fermentation Sour Beer	24
Belgian Specialty Ale	19
Lambic	16
American IPA	15
Berliner Weisse	13
American IPA	12
Berliner Weisse	11
Belgian Pale Ale	10
Experimental Beer	8
Fruit Lambic	7
Flanders Red Ale	7
Mixed-Style Beer	7
Belgian Blond Ale	6
Belgian Dubbel	6
Specialty Beer	6
Old Ale	5
Straight (Unblended) Lambic	5
Wild Specialty Beer	5
Specialty IPA: New England IPA	5
American Pale Ale	5
Weizen/Weissbier	4
Flanders Red Ale	4
American Stout	4
Belgian Pale Ale	4
Dark Mild	3
American Pale Ale	3
Gueuze	3
Specialty IPA: Belgian IPA	3
Imperial IPA	3
Belgian Dark Strong Ale	2
Baltic Porter	2
Doppelbock	2
American Light Lager	2
Semi-Sweet Mead	2
Kellerbier: Amber Kellerbier	2
Baltic Porter	2
Specialty Wood-Aged Beer	2
Bière de Garde	2
Fruit Beer	2
Flanders Brown Ale/Oud Bruin	2
Best Bitter	2
Belgian Blond Ale	2
Dry Mead	2
Munich Helles	2
Belgian Golden Strong Ale	2
Roggenbier	2
Kölsch	1
English IPA	1
Sweet Stout	1
Witbier	1
Helles Bock	1
Belgian Dubbel	1
Trappist Single	1
Belgian Tripel	1
American Stout	1
Belgian Tripel	1
Gose	1
American Wheat Beer	1
Russian Imperial Stout	1
Witbier	1
Foreign Extra Stout	1
American Wheat or Rye Beer	1
Belgian Dark Strong Ale	1
Common Cider	1
Robust Porter	1
California Common Beer	1
Other Fruit Melomel	1
Wood-Aged Beer	1
New England Cider	1
International Dark Lager	1
Clone Beer	1
Oud Bruin	1
Schwarzbier	1
Fruit Lambic	1
Specialty IPA: White IPA	1
California Common	1
Gueuze	1
Old Ale	1
American Lager	1
Bière de Garde	1