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
English Porter	5
Belgian Pale Ale	5
English IPA	5
Imperial IPA	4
Flanders Brown Ale/Oud Bruin	4
American Stout	4
Strong Bitter	4
English Barleywine	4
Old Ale	4
Bière de Garde	3
Fruit Beer	3
Belgian Tripel	3
Weissbier	3
California Common Beer	3
Baltic Porter	2
British Strong Ale	2
English IPA	2
Gose	2
Gueuze	2
Specialty Smoked Beer	2
Flanders Red Ale	2
Northern English Brown	2
Blonde Ale	2
American Brown Ale	2
American Stout	2
Wood-Aged Beer	1
American Porter	1
Fruit Lambic	1
Foreign Extra Stout	1
Burton Ale	1
Schwarzbier	1
Belgian Golden Strong Ale	1
German Pilsner (Pils)	1
Clone Beer	1
Specialty IPA: White IPA	1
Belgian Blond Ale	1
Irish Stout	1
Double IPA	1
Roggenbier	1
American Wheat or Rye Beer	1
American Wheat Beer	1
Straight (Unblended) Lambic	1
Dry Mead	1
Specialty IPA: Rye IPA	1
Oud Bruin	1
Braggot	1
Weizen/Weissbier	1
Belgian Blond Ale	1
International Pale Lager	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