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Home
»
Yeasts
»
Wyeast - Lactobacillus 5335
Wyeast - Lactobacillus 5335
Type:
Ale
Form:
Liquid
Flocculation:
-
Laboratory:
Wyeast
Attenuation:
75%
Alcohol Tolerance:
9%
Minimum Temperature:
60°F
Maximum Temperature:
95°F
Most Used In:
Style
Recipes
Berliner Weisse
141
Berliner Weisse
115
Gose
66
Mixed-Fermentation Sour Beer
25
Gueuze
12
Lichtenhainer
12
Weissbier
11
No Profile Selected
11
Fruit Lambic
10
Straight (Unblended) Lambic
7
Flanders Red Ale
7
Lambic
6
Weizen/Weissbier
6
Fruit Beer
6
Specialty IPA: New England IPA
6
Specialty Fruit Beer
5
American Light Lager
5
Wild Specialty Beer
5
Experimental Beer
5
Flanders Brown Ale/Oud Bruin
4
Fruit Lambic
3
Specialty Beer
3
Oud Bruin
3
Blonde Ale
2
American IPA
2
Gueuze
2
Belgian Specialty Ale
2
American Pale Ale
2
Witbier
2
Flanders Red Ale
2
Other Fruit Melomel
1
California Common Beer
1
Baltic Porter
1
Saison
1
Spice, Herb, or Vegetable Beer
1
Witbier
1
Spice, Herb, or Vegetable Beer
1
Bière de Garde
1
Clone Beer
1
Blonde Ale
1
Saison
1
Russian Imperial Stout
1
Metheglin
1
American Brown Ale
1
Mixed-Style Beer
1
American Stout
1
Cyser (Apple Melomel)
1
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