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	Uses
Berliner Weisse	107
Berliner Weisse	58
Gose	35
Mixed-Fermentation Sour Beer	18
Gueuze	10
Fruit Lambic	7
Straight (Unblended) Lambic	6
Fruit Beer	6
Weizen/Weissbier	5
American Light Lager	5
Weissbier	5
Flanders Red Ale	5
Specialty IPA: New England IPA	4
Experimental Beer	4
Wild Specialty Beer	3
Flanders Brown Ale/Oud Bruin	3
Lambic	3
Specialty Beer	3
Gueuze	2
Witbier	2
American Pale Ale	2
Specialty Fruit Beer	2
No Profile Selected	2
Spice, Herb, or Vegetable Beer	1
Witbier	1
Saison	1
Clone Beer	1
Scottish Export	1
Blonde Ale	1
Lichtenhainer	1
American Brown Ale	1
Flanders Red Ale	1
Mixed-Style Beer	1
Metheglin	1
American Stout	1
Other Fruit Melomel	1
California Common Beer	1
Blonde Ale	1
Baltic Porter	1