White Labs - Brettanomyces Lambicus WLP653 - 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
Straight (Unblended) Lambic	8
Experimental Beer	8
Brett Beer	7
Fruit Beer	6
Saison	6
Saison	6
Lambic	6
American IPA	5
Mixed-Fermentation Sour Beer	5
Belgian Pale Ale	5
Fruit Lambic	4
Flanders Red Ale	4
American Light Lager	4
Wild Specialty Beer	4
Belgian Specialty Ale	3
Berliner Weisse	3
Fruit Lambic	3
Oatmeal Stout	2
Gueuze	2
Gueuze	2
California Common Beer	2
American Brown Ale	2
American Pale Ale	2
Russian Imperial Stout	2
No Profile Selected	2
Belgian Blond Ale	1
American Wheat Beer	1
American Pale Ale	1
Specialty Beer	1
Extra Special/Strong Bitter (ESB)	1
Weizen/Weissbier	1
Specialty IPA: White IPA	1
Dry Stout	1
Gose	1
Belgian Dubbel	1
Flanders Brown Ale/Oud Bruin	1
American IPA	1
Oud Bruin	1
Belgian Pale Ale	1
Specialty IPA: Black IPA	1
Flanders Red Ale	1
Wee Heavy	1
Belgian Tripel	1
International Dark Lager	1