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	65
Dry Mead	57
Semi-Sweet Mead	37
Other Fruit Melomel	26
Experimental Beer	24
Sweet Mead	24
Alternative Sugar Beer	17
Fruit Beer	14
Braggot	14
Fruit Cider	14
Spice, Herb, or Vegetable Beer	13
Other Specialty Cider or Perry	13
American IPA	8
American Light Lager	8
Imperial Stout	8
Belgian Dark Strong Ale	8
Russian Imperial Stout	7
Belgian Golden Strong Ale	7
Alternative Grain Beer	7
Clone Beer	6
Open Category Mead	6
Specialty IPA: New England IPA	5
Cyser (Apple Melomel)	5
Apple Wine	5
Saison	4
Wheatwine	3
Pyment (Grape Melomel)	3
International Pale Lager	3
English Cider	3
British Strong Ale	3
Fruit Lambic	2
English Barleywine	2
American Porter	2
Belgian Blond Ale	2
Metheglin	2
Mixed-Style Beer	2
American Strong Ale	2
Traditional Perry	2
Kölsch	2
Lambic	1
Spice, Herb, or Vegetable Beer	1
American Barleywine	1
International Amber Lager	1
Doppelbock	1
English IPA	1
Weissbier	1
Czech Pale Lager	1
Specialty IPA: Rye IPA	1
Specialty Fruit Beer	1
British Brown Ale	1
Wee Heavy	1
American Lager	1
Robust Porter	1
New England Cider	1
American IPA	1
Dry Stout	1
Gueuze	1
Witbier	1
Blonde Ale	1
Sweet Stout	1
Irish Red Ale	1
Specialty IPA: White IPA	1
English IPA	1
American Pale Ale	1
Saison	1
Blonde Ale	1
Classic American Pilsner	1
American Barleywine	1
German Pils	1