Description

White Labs WLP653 Brettanomyces Lambicus yeast

This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavours. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.

Flocculation: Low
Attenuation: 70 - 85%
Temperature: 30°C
Alcohol Tolerance: Medium - high (8 - 12%)
Diastatic (STA1): No

Flavour Profile: Horsey, smoky, spicy

Suitable Beer Style: Lambic, Sours

Availability: Always

Possible Substitutes

• Wyeast 5526 Brettanomyces lambicus yeast