Wyeast - Lactobacillus 5335 - Yeast

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	155
Berliner Weisse	125
Gose	71
Mixed-Fermentation Sour Beer	28
Gueuze	15
No Profile Selected	15
Lichtenhainer	13
Weissbier	12
Fruit Lambic	10
Lambic	9
Specialty IPA: New England IPA	8
Weizen/Weissbier	7
Straight (Unblended) Lambic	7
Flanders Red Ale	7
Specialty Fruit Beer	6
Fruit Beer	6
Experimental Beer	6
Fruit Lambic	5
American Light Lager	5
Wild Specialty Beer	5
Flanders Brown Ale/Oud Bruin	4
Specialty Beer	3
Gueuze	3
Belgian Specialty Ale	3
Flanders Red Ale	3
Oud Bruin	3
Blonde Ale	2
American IPA	2
American Pale Ale	2
Witbier	2
Saison	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
Brett Beer	1
Russian Imperial Stout	1
Metheglin	1
American Brown Ale	1
Mixed-Style Beer	1
American Stout	1
Cyser (Apple Melomel)	1