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	161
Berliner Weisse	133
Gose	75
Mixed-Fermentation Sour Beer	28
Lichtenhainer	15
Gueuze	15
Weissbier	12
Fruit Lambic	11
Lambic	9
Specialty IPA: New England IPA	8
Flanders Red Ale	7
Weizen/Weissbier	7
Straight (Unblended) Lambic	7
Specialty Fruit Beer	6
Experimental Beer	6
Fruit Beer	6
Gueuze	6
Fruit Lambic	5
Flanders Brown Ale/Oud Bruin	4
Wild Specialty Beer	4
American Light Lager	4
Flanders Red Ale	4
Witbier	3
Belgian Specialty Ale	3
Specialty Beer	3
Oud Bruin	3
American IPA	2
Blonde Ale	2
American Pale Ale	2
Saison	2
Cyser (Apple Melomel)	1
Saison	1
Spice, Herb, or Vegetable Beer	1
Bière de Garde	1
Brett Beer	1
Russian Imperial Stout	1
Specialty Smoked Beer	1
Blonde Ale	1
Other Fruit Melomel	1
Mixed-Style Beer	1
Clone Beer	1
Witbier	1
Baltic Porter	1
American Brown Ale	1
Spice, Herb, or Vegetable Beer	1
California Common Beer	1
American Stout	1
Metheglin	1