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Home
»
Yeasts
»
White Labs - Brettanomyces Lambicus WLP653
White Labs - Brettanomyces Lambicus WLP653
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
39
Brett Beer
15
Lambic
12
Straight (Unblended) Lambic
11
Wild Specialty Beer
11
Fruit Beer
10
Mixed-Fermentation Sour Beer
10
Saison
9
Experimental Beer
8
No Profile Selected
8
Flanders Red Ale
8
Berliner Weisse
7
Oud Bruin
6
Flanders Red Ale
6
Fruit Lambic
6
Belgian Pale Ale
5
American IPA
5
Fruit Lambic
5
Belgian Specialty Ale
5
American Light Lager
4
Specialty IPA: White IPA
3
Wee Heavy
2
Oatmeal Stout
2
Gueuze
2
Gueuze
2
California Common Beer
2
Gose
2
Flanders Brown Ale/Oud Bruin
2
Belgian Dubbel
2
Common Cider
2
American Pale Ale
2
Russian Imperial Stout
2
Imperial Stout
1
Specialty IPA: Black IPA
1
Belgian Tripel
1
International Dark Lager
1
American Pale Ale
1
Kölsch
1
Blonde Ale
1
American Wheat Beer
1
Specialty Beer
1
Specialty IPA: Belgian IPA
1
Weizen/Weissbier
1
Dry Stout
1
Cream Ale
1
Extra Special/Strong Bitter (ESB)
1
Irish Extra Stout
1
Witbier
1
American Brown Ale
1
American IPA
1
Berliner Weisse
1
Belgian Pale Ale
1
English Barleywine
1
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