Lallemand - Lalvin EC-1118 - Yeast

Type: Champagne

Form: Dry

Flocculation: High

Laboratory: Lallemand

Attenuation: 65%

Alcohol Tolerance: High

Minimum Temperature: 59°F

Maximum Temperature: 77°F

Most Used In:

Style	Recipes
Common Cider	68
Dry Mead	58
Semi-Sweet Mead	37
Sweet Mead	28
Other Fruit Melomel	27
Experimental Beer	25
Alternative Sugar Beer	17
Fruit Beer	14
Fruit Cider	14
Braggot	14
Spice, Herb, or Vegetable Beer	13
Other Specialty Cider or Perry	12
Imperial Stout	9
American IPA	8
Belgian Dark Strong Ale	8
Clone Beer	7
Belgian Golden Strong Ale	7
American Light Lager	7
Russian Imperial Stout	7
Open Category Mead	6
Apple Wine	6
Alternative Grain Beer	6
Specialty IPA: New England IPA	5
Cyser (Apple Melomel)	5
Pyment (Grape Melomel)	4
Saison	4
English Cider	3
Wheatwine	3
International Pale Lager	3
British Strong Ale	3
Mixed-Style Beer	2
Metheglin	2
Fruit Lambic	2
Kölsch	2
Czech Pale Lager	2
American Porter	2
English Barleywine	2
Belgian Blond Ale	2
Lambic	2
Traditional Perry	2
German Pils	2
American Strong Ale	2
Sweet Stout	1
American Amber Ale	1
Weissbier	1
Wee Heavy	1
American Barleywine	1
Robust Porter	1
English IPA	1
American Lager	1
British Brown Ale	1
International Amber Lager	1
Specialty Fruit Beer	1
Specialty IPA: Rye IPA	1
Spice, Herb, or Vegetable Beer	1
Doppelbock	1
Specialty IPA: White IPA	1
American Barleywine	1
New England Cider	1
American IPA	1
Dry Stout	1
Gueuze	1
Classic American Pilsner	1
Blonde Ale	1
Saison	1
Witbier	1
Blonde Ale	1
American Pale Ale	1
English IPA	1
Irish Red Ale	1