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Home
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Yeasts
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Wyeast - Brettanomyces lambicus 5526
Wyeast - Brettanomyces lambicus 5526
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
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