Wyeast - Brettanomyces bruxellensis 5112 - Yeast

Type: Ale

Form: Liquid

Flocculation: Medium

Laboratory: Wyeast

Attenuation: 90%

Alcohol Tolerance: 12%

Minimum Temperature: 60°F

Maximum Temperature: 75°F

Most Used In:

Style	Recipes
Brett Beer	46
Saison	26
American IPA	20
Mixed-Fermentation Sour Beer	18
Saison	15
Belgian Specialty Ale	12
Berliner Weisse	10
Fruit Lambic	8
American Pale Ale	8
American Pale Ale	7
American IPA	7
Specialty Beer	7
Flanders Brown Ale/Oud Bruin	6
Specialty IPA: Belgian IPA	6
Belgian Pale Ale	5
Gueuze	5
Wild Specialty Beer	5
Fruit Beer	5
Straight (Unblended) Lambic	5
Flanders Red Ale	4
Berliner Weisse	4
Belgian Tripel	3
Gose	3
Flanders Red Ale	3
Oud Bruin	3
Belgian Blond Ale	3
Lambic	3
Blonde Ale	3
Gueuze	3
California Common Beer	3
Alternative Grain Beer	2
American Stout	2
Belgian Pale Ale	2
Weizen/Weissbier	2
Belgian Dark Strong Ale	2
Trappist Single	1
Belgian Dubbel	1
Open Category Mead	1
Double IPA	1
Clone Beer	1
Specialty IPA: White IPA	1
British Brown Ale	1
British Strong Ale	1
Belgian Tripel	1
Bière de Garde	1
American Stout	1
Fruit Lambic	1
American Barleywine	1
Russian Imperial Stout	1
American Amber Ale	1
Baltic Porter	1
American Brown Ale	1
Imperial IPA	1
Belgian Golden Strong Ale	1
Oatmeal Stout	1
Other Specialty Cider or Perry	1
American Amber Ale	1
German Pilsner (Pils)	1
Wood-Aged Beer	1
Experimental Beer	1
Bière de Garde	1
Spice, Herb, or Vegetable Beer	1
Witbier	1
American Light Lager	1