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	34
Brett Beer	28
Mixed-Fermentation Sour Beer	22
Saison	18
Belgian Specialty Ale	17
American IPA	15
American IPA	12
Lambic	12
Berliner Weisse	11
Belgian Pale Ale	10
Berliner Weisse	10
Experimental Beer	8
No Profile Selected	8
Flanders Red Ale	7
Fruit Lambic	6
Belgian Dubbel	6
Mixed-Style Beer	6
Specialty Beer	6
American Pale Ale	5
Belgian Blond Ale	5
Flanders Red Ale	5
American Stout	4
Straight (Unblended) Lambic	4
Specialty IPA: New England IPA	4
Weizen/Weissbier	4
Wild Specialty Beer	4
Belgian Pale Ale	4
Specialty IPA: Belgian IPA	3
Imperial IPA	3
American Pale Ale	3
Doppelbock	2
American Light Lager	2
Semi-Sweet Mead	2
Kellerbier: Amber Kellerbier	2
Belgian Blond Ale	2
Roggenbier	2
Dark Mild	2
Specialty Wood-Aged Beer	2
Dry Mead	2
Bière de Garde	2
Old Ale	2
Fruit Beer	2
Belgian Dark Strong Ale	2
Kölsch	1
Oud Bruin	1
Belgian Tripel	1
New England Cider	1
Schwarzbier	1
Gueuze	1
Old Ale	1
Witbier	1
American Wheat or Rye Beer	1
Fruit Lambic	1
Other Fruit Melomel	1
American Lager	1
Belgian Dubbel	1
Helles Bock	1
American Stout	1
Belgian Dark Strong Ale	1
Specialty IPA: White IPA	1
Sweet Stout	1
Wood-Aged Beer	1
Baltic Porter	1
Common Cider	1
Witbier	1
American Wheat Beer	1
California Common	1
Robust Porter	1
Baltic Porter	1
Russian Imperial Stout	1
Flanders Brown Ale/Oud Bruin	1
Bière de Garde	1
Foreign Extra Stout	1
Clone Beer	1
Gose	1
California Common Beer	1
Gueuze	1
International Dark Lager	1
Belgian Tripel	1