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	Uses
Brett Beer	15
Saison	12
Fruit Lambic	10
Straight (Unblended) Lambic	10
Belgian Specialty Ale	8
Flanders Red Ale	8
Flanders Brown Ale/Oud Bruin	7
Mixed-Fermentation Sour Beer	6
Saison	5
California Common Beer	5
Fruit Lambic	5
Oud Bruin	5
Flanders Red Ale	5
Fruit Beer	5
American Barleywine	5
Specialty Beer	5
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 Pale Ale	3
Belgian Golden Strong Ale	3
Alternative Grain Beer	3
American Light Lager	3
English Porter	3
Russian Imperial Stout	2
Imperial IPA	2
Lambic	2
Sweet Mead	2
Dry Mead	2
Wild Specialty Beer	1
Bière de Garde	1
Belgian Dark Strong Ale	1
Witbier	1
Other Smoked Beer	1
American IPA	1
Cream Ale	1
English Barleywine	1
Doppelbock	1
Belgian Dark Strong Ale	1
American Brown Ale	1
American Pale Ale	1
Belgian Tripel	1
Berliner Weisse	1
Mild	1
Brown Porter	1
Belgian Tripel	1
Southern English Brown	1
Witbier	1
American Stout	1