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	100
Saison	56
Mixed-Fermentation Sour Beer	35
Saison	35
American IPA	25
American IPA	23
Berliner Weisse	22
Belgian Specialty Ale	13
Old Ale	12
Berliner Weisse	11
Imperial Stout	10
American Pale Ale	10
Lambic	10
Specialty Beer	9
Witbier	8
American Light Lager	8
Experimental Beer	8
Wild Specialty Beer	7
American Pale Ale	7
Russian Imperial Stout	7
Specialty IPA: Belgian IPA	6
Mixed-Style Beer	6
English Porter	5
Belgian Pale Ale	5
English IPA	5
Belgian Pale Ale	5
American Stout	4
Specialty IPA: New England IPA	4
Flanders Brown Ale/Oud Bruin	4
Old Ale	4
Strong Bitter	4
Bière de Garde	3
Imperial IPA	3
Weissbier	3
California Common Beer	3
Fruit Beer	3
Belgian Tripel	2
American Stout	2
American Brown Ale	2
Gose	2
British Strong Ale	2
English IPA	2
Specialty Smoked Beer	2
Baltic Porter	2
Blonde Ale	2
Flanders Red Ale	2
Foreign Extra Stout	1
International Pale Lager	1
American Wheat or Rye Beer	1
American Barleywine	1
Wood-Aged Beer	1
American Porter	1
Straight (Unblended) Lambic	1
Belgian Golden Strong Ale	1
Specialty IPA: White IPA	1
Clone Beer	1
Burton Ale	1
Dry Mead	1
German Pilsner (Pils)	1
Fruit Lambic	1
Northern English Brown	1
British Golden Ale	1
Oud Bruin	1
Braggot	1
Specialty IPA: Rye IPA	1
Gueuze	1
Roggenbier	1
American Amber Ale	1
American Wheat Beer	1
English Barleywine	1
Gueuze	1
Belgian Blond Ale	1
Winter Seasonal Beer	1
Specialty IPA: Brown IPA	1
Schwarzbier	1
Weizen/Weissbier	1
Spice, Herb, or Vegetable Beer	1
Fruit Lambic	1
Belgian Dark Strong Ale	1