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	100
Berliner Weisse	47
Gose	25
Mixed-Fermentation Sour Beer	15
Gueuze	9
Fruit Lambic	6
Weizen/Weissbier	5
Straight (Unblended) Lambic	5
Flanders Red Ale	5
American Light Lager	4
Fruit Beer	3
Weissbier	3
Flanders Brown Ale/Oud Bruin	3
Lambic	3
Specialty Beer	3
Specialty Fruit Beer	2
Witbier	2
Wild Specialty Beer	2
No Profile Selected	2
Experimental Beer	2
American Pale Ale	2
Witbier	1
Spice, Herb, or Vegetable Beer	1
Clone Beer	1
Blonde Ale	1
Saison	1
Lichtenhainer	1
Flanders Red Ale	1
American Brown Ale	1
Mixed-Style Beer	1
Metheglin	1
Other Fruit Melomel	1
Blonde Ale	1
California Common Beer	1
Baltic Porter	1
Gueuze	1