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	19
Saison	14
Fruit Lambic	12
Mixed-Fermentation Sour Beer	11
Straight (Unblended) Lambic	10
Saison	8
Belgian Specialty Ale	8
Belgian Pale Ale	8
Flanders Red Ale	8
Flanders Brown Ale/Oud Bruin	7
Oud Bruin	6
English Porter	5
California Common Beer	5
Flanders Red Ale	5
Fruit Lambic	5
Lambic	5
American Barleywine	5
Specialty Beer	5
American Light Lager	4
Fruit Beer	4
Specialty IPA: Black IPA	4
Old Ale	4
Gueuze	4
Oatmeal Stout	4
Berliner Weisse	3
American IPA	3
Specialty Wood-Aged Beer	3
Belgian Golden Strong Ale	3
Alternative Grain Beer	3
Dry Mead	2
Russian Imperial Stout	2
Wild Specialty Beer	2
Imperial IPA	2
Sweet Mead	2
American IPA	2
Bière de Garde	1
Belgian Blond Ale	1
Specialty IPA: New England IPA	1
Witbier	1
Other Smoked Beer	1
Cream Ale	1
Baltic Porter	1
Belgian Dark Strong Ale	1
Doppelbock	1
Belgian Blond Ale	1
English Barleywine	1
No Profile Selected	1
Belgian Dark Strong Ale	1
Belgian Dubbel	1
Irish Extra Stout	1
American Pale Ale	1
Old Ale	1
Belgian Tripel	1
Berliner Weisse	1
Mild	1
Brown Porter	1
Southern English Brown	1
Belgian Tripel	1
Specialty IPA: White IPA	1
American Stout	1
Witbier	1