White Labs Champagne Yeast WLP715

Type: Champagne

Form: Liquid

Flocculation: Low

Laboratory: White Labs

Attenuation: 90%

Alcohol Tolerance: 17%

Minimum Temperature: 70°F

Maximum Temperature: 75°F

Most Used In:

Style	Uses
Common Cider	67
Dry Mead	63
American Light Lager	49
Spice, Herb, or Vegetable Beer	33
Experimental Beer	30
Other Fruit Melomel	29
No Profile Selected	26
Semi-Sweet Mead	25
Fruit Beer	20
Other Specialty Cider or Perry	19
Specialty Beer	18
Russian Imperial Stout	16
California Common Beer	15
Braggot	15
American Barleywine	14
American Pale Ale	10
Cyser (Apple Melomel)	10
Fruit Cider	9
Apple Wine	9
Open Category Mead	9
Belgian Tripel	8
Sweet Mead	8
English Cider	7
Metheglin	7
American IPA	7
Belgian Pale Ale	6
Belgian Specialty Ale	6
American Pale Ale	6
English Barleywine	6
Imperial IPA	6
Light American Lager	5
Blonde Ale	5
American Barleywine	4
Alternative Sugar Beer	4
Specialty Fruit Beer	4
American IPA	3
Double IPA	3
British Strong Ale	3
Weizen/Weissbier	3
Specialty IPA: Belgian IPA	3
Old Ale	3
Specialty IPA: White IPA	3
Saison	3
Oatmeal Stout	3
Spice, Herb, or Vegetable Beer	3
Strong Scotch Ale	3
English Barleywine	3
Witbier	3
Bière de Garde	3
New England Cider	2
Flanders Red Ale	2
Mixed-Style Beer	2
French Cider	2
Belgian Dark Strong Ale	2
Foreign Extra Stout	2
Specialty IPA: Red IPA	2
Vienna Lager	2
Belgian Golden Strong Ale	2
Kölsch	2
Extra Special/Strong Bitter (ESB)	2
American Wheat Beer	2
American Brown Ale	2
American Amber Ale	2
Saison	2
Doppelbock	1
Specialty IPA: New England IPA	1
Belgian Golden Strong Ale	1
Cream Ale	1
California Common	1
Mild	1
Belgian Blond Ale	1
American Amber Ale	1
Mixed-Fermentation Sour Beer	1
Alternative Grain Beer	1
Belgian Blond Ale	1
German Pils	1
Oatmeal Stout	1
Fruit and Spice Beer	1
Classic American Pilsner	1
American Stout	1
Robust Porter	1
German Pilsner (Pils)	1
English IPA	1
Imperial Stout	1
Specialty IPA: Rye IPA	1
Blonde Ale	1
Berliner Weisse	1
Holiday/Winter Special Spiced Beer	1
Fruit Lambic	1
Wheatwine	1

Brewer's Friend Home Brewing Software

Most Used In: