White Labs - Brettanomyces Claussenii WLP645 - Yeast

Type: Ale

Form: Liquid

Flocculation: Low

Laboratory: White Labs

Attenuation: 78%

Alcohol Tolerance: Med-High

Minimum Temperature: 85°F

Maximum Temperature: 95°F

Most Used In:

Style	Recipes
Brett Beer	101
Saison	58
Saison	37
Mixed-Fermentation Sour Beer	35
American IPA	26
American IPA	23
Berliner Weisse	21
Witbier	18
Belgian Specialty Ale	14
Old Ale	12
Berliner Weisse	11
Imperial Stout	10
American Pale Ale	10
Lambic	10
Specialty Beer	9
American Light Lager	8
Experimental Beer	8
Russian Imperial Stout	8
Wild Specialty Beer	7
Specialty IPA: Belgian IPA	7
Specialty IPA: New England IPA	7
American Pale Ale	7
Belgian Pale Ale	6
Mixed-Style Beer	6
English Porter	5
Belgian Pale Ale	5
English IPA	5
American Stout	4
Strong Bitter	4
Flanders Brown Ale/Oud Bruin	4
English Barleywine	4
Imperial IPA	4
Old Ale	4
Bière de Garde	3
California Common Beer	3
Fruit Beer	3
Weissbier	3
American Brown Ale	2
British Strong Ale	2
Belgian Tripel	2
English IPA	2
American Stout	2
Specialty Smoked Beer	2
Baltic Porter	2
Gose	2
Flanders Red Ale	2
Blonde Ale	2
International Pale Lager	1
American Porter	1
Wood-Aged Beer	1
Schwarzbier	1
Foreign Extra Stout	1
Burton Ale	1
Fruit Lambic	1
Belgian Golden Strong Ale	1
German Pilsner (Pils)	1
Clone Beer	1
Specialty IPA: White IPA	1
Belgian Blond Ale	1
Irish Stout	1
Double IPA	1
Belgian Blond Ale	1
American Wheat or Rye Beer	1
American Wheat Beer	1
Straight (Unblended) Lambic	1
Northern English Brown	1
Dry Mead	1
Specialty IPA: Rye IPA	1
Oud Bruin	1
Braggot	1
Weizen/Weissbier	1
Gueuze	1
Roggenbier	1
American Amber Ale	1
British Golden Ale	1
Gueuze	1
Winter Seasonal Beer	1
Specialty IPA: Brown IPA	1
Spice, Herb, or Vegetable Beer	1
Fruit Lambic	1
Belgian Dark Strong Ale	1