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	64
Dry Mead	57
Semi-Sweet Mead	36
Other Fruit Melomel	25
Experimental Beer	24
Sweet Mead	24
Alternative Sugar Beer	16
Fruit Beer	14
Braggot	14
Spice, Herb, or Vegetable Beer	13
Other Specialty Cider or Perry	13
Fruit Cider	12
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
Apple Wine	5
Cyser (Apple Melomel)	5
Saison	4
Pyment (Grape Melomel)	3
Wheatwine	3
International Pale Lager	3
English Cider	3
British Strong Ale	3
Fruit Lambic	2
English Barleywine	2
American Porter	2
Metheglin	2
Mixed-Style Beer	2
American Strong Ale	2
Traditional Perry	2
Kölsch	2
Specialty IPA: Rye IPA	1
International Amber Lager	1
English IPA	1
American Barleywine	1
Doppelbock	1
Weissbier	1
Lambic	1
Belgian Blond Ale	1
Specialty Fruit Beer	1
British Brown Ale	1
Wee Heavy	1
American Lager	1
Robust Porter	1
Czech Pale Lager	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