Wyeast - Brettanomyces lambicus 5526 - 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	23
Saison	19
Fruit Lambic	15
Mixed-Fermentation Sour Beer	14
Belgian Pale Ale	13
Straight (Unblended) Lambic	12
Saison	11
Lambic	11
Flanders Red Ale	10
Belgian Specialty Ale	10
Flanders Brown Ale/Oud Bruin	8
Fruit Lambic	6
Oud Bruin	6
Flanders Red Ale	5
Specialty Beer	5
American Barleywine	5
Trappist Single	5
English Porter	5
California Common Beer	5
Fruit Beer	4
American Light Lager	4
Gueuze	4
Oatmeal Stout	4
Old Ale	4
Specialty IPA: Black IPA	4
Alternative Grain Beer	3
Specialty Wood-Aged Beer	3
English Barleywine	3
Berliner Weisse	3
Belgian Tripel	3
Gueuze	3
Belgian Golden Strong Ale	3
Berliner Weisse	3
American IPA	3
Dry Mead	2
British Brown Ale	2
Wild Specialty Beer	2
Belgian Blond Ale	2
American IPA	2
Sweet Mead	2
British Strong Ale	2
Imperial IPA	2
Russian Imperial Stout	2
Baltic Porter	1
Specialty IPA: New England IPA	1
American Amber Ale	1
Old Ale	1
Belgian Blond Ale	1
Witbier	1
Gose	1
Belgian Dubbel	1
Foreign Extra Stout	1
Alternative Sugar Beer	1
Robust Porter	1
Witbier	1
Belgian Dark Strong Ale	1
Brown Porter	1
American Pale Ale	1
Belgian Dubbel	1
Standard/Ordinary Bitter	1
Belgian Dark Strong Ale	1
American Stout	1
Other Smoked Beer	1
Southern English Brown	1
Mild	1
Belgian Tripel	1
Bière de Garde	1
Cream Ale	1
Doppelbock	1