White Labs - Brettanomyces Lambicus WLP653 - 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
Saison	44
Brett Beer	16
Straight (Unblended) Lambic	14
Lambic	14
Wild Specialty Beer	11
Fruit Beer	11
Mixed-Fermentation Sour Beer	11
Saison	9
Oud Bruin	8
Flanders Red Ale	8
Experimental Beer	8
Flanders Red Ale	7
Berliner Weisse	7
Belgian Specialty Ale	7
Fruit Lambic	6
Fruit Lambic	6
Belgian Pale Ale	5
American IPA	5
American Light Lager	4
Specialty IPA: White IPA	3
Gueuze	2
Gueuze	2
Gose	2
Oatmeal Stout	2
California Common Beer	2
Belgian Dubbel	2
Russian Imperial Stout	2
Belgian Pale Ale	2
Common Cider	2
Berliner Weisse	2
Wee Heavy	2
American Pale Ale	2
Flanders Brown Ale/Oud Bruin	2
Specialty IPA: Belgian IPA	1
Strong Bitter	1
Kölsch	1
Cream Ale	1
Irish Extra Stout	1
Witbier	1
American Stout	1
Imperial Stout	1
Specialty IPA: New England IPA	1
English Barleywine	1
International Dark Lager	1
American IPA	1
American Wheat Beer	1
Specialty IPA: Black IPA	1
American Brown Ale	1
Extra Special/Strong Bitter (ESB)	1
Blonde Ale	1
Dry Stout	1
Specialty Beer	1
American Pale Ale	1
Belgian Tripel	1
Weizen/Weissbier	1