White Labs - Brettanomyces Claussenii WLP645 - 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
Brett Beer	101
Saison	58
Saison	36
Mixed-Fermentation Sour Beer	35
American IPA	26
American IPA	23
Witbier	21
Berliner Weisse	21
Belgian Specialty Ale	14
Old Ale	12
Berliner Weisse	11
Imperial Stout	10
American Pale Ale	10
Lambic	10
Specialty Beer	9
American Light Lager	8
Experimental Beer	8
Russian Imperial Stout	8
Specialty IPA: Belgian IPA	8
Wild Specialty Beer	7
Specialty IPA: New England IPA	7
American Pale Ale	7
Belgian Pale Ale	6
Mixed-Style Beer	6
Belgian Pale Ale	5
English Porter	5
English IPA	5
English Barleywine	4
Imperial IPA	4
Old Ale	4
Flanders Brown Ale/Oud Bruin	4
American Stout	4
Strong Bitter	4
Fruit Beer	3
Belgian Tripel	3
Weissbier	3
Bière de Garde	3
California Common Beer	3
Gose	2
Specialty Smoked Beer	2
American Brown Ale	2
British Strong Ale	2
English IPA	2
American Stout	2
Gueuze	2
Baltic Porter	2
Flanders Red Ale	2
Blonde Ale	2
Burton Ale	1
Schwarzbier	1
Fruit Lambic	1
Foreign Extra Stout	1
Belgian Golden Strong Ale	1
German Pilsner (Pils)	1
Clone Beer	1
American Porter	1
Wood-Aged Beer	1
Specialty IPA: White IPA	1
Belgian Blond Ale	1
Irish Stout	1
Double IPA	1
Belgian Blond Ale	1
American Wheat or Rye Beer	1
American Wheat Beer	1
Straight (Unblended) Lambic	1
Northern English Brown	1
Dry Mead	1
Specialty IPA: Rye IPA	1
Oud Bruin	1
Braggot	1
Weizen/Weissbier	1
International Pale Lager	1
Roggenbier	1
American Amber Ale	1
British Golden Ale	1
Gueuze	1
Winter Seasonal Beer	1
Specialty IPA: Brown IPA	1
Spice, Herb, or Vegetable Beer	1
Fruit Lambic	1
Belgian Dark Strong Ale	1