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	100
Saison	57
Saison	36
Mixed-Fermentation Sour Beer	35
American IPA	26
American IPA	23
Berliner Weisse	21
Witbier	16
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
American Pale Ale	7
Specialty IPA: New England IPA	6
Belgian Pale Ale	6
Mixed-Style Beer	6
English Porter	5
Belgian Pale Ale	5
English IPA	5
Strong Bitter	4
English Barleywine	4
Old Ale	4
Flanders Brown Ale/Oud Bruin	4
Imperial IPA	4
American Stout	4
Weissbier	3
Fruit Beer	3
Bière de Garde	3
California Common Beer	3
Blonde Ale	2
American Stout	2
Gose	2
Flanders Red Ale	2
Specialty Smoked Beer	2
Baltic Porter	2
English IPA	2
American Brown Ale	2
British Strong Ale	2
Belgian Tripel	2
American Porter	1
Specialty IPA: Brown IPA	1
International Pale Lager	1
Wood-Aged Beer	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
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
Schwarzbier	1
Spice, Herb, or Vegetable Beer	1
Fruit Lambic	1
Belgian Dark Strong Ale	1