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	67
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
American IPA	8
Belgian Dark Strong Ale	8
Imperial Stout	8
Russian Imperial Stout	7
Belgian Golden Strong Ale	7
American Light Lager	7
Clone Beer	6
Open Category Mead	6
Alternative Grain Beer	6
Apple Wine	6
Specialty IPA: New England IPA	5
Cyser (Apple Melomel)	5
Pyment (Grape Melomel)	4
Saison	4
British Strong Ale	3
English Cider	3
International Pale Lager	3
Wheatwine	3
Kölsch	2
American Porter	2
Fruit Lambic	2
Metheglin	2
English Barleywine	2
Mixed-Style Beer	2
Belgian Blond Ale	2
Traditional Perry	2
German Pils	2
American Strong Ale	2
Lambic	2
Doppelbock	1
American Barleywine	1
Specialty IPA: Rye IPA	1
Specialty Fruit Beer	1
British Brown Ale	1
American Lager	1
Robust Porter	1
Wee Heavy	1
Weissbier	1
American Amber Ale	1
Sweet Stout	1
English IPA	1
International Amber Lager	1
Spice, Herb, or Vegetable Beer	1
American Barleywine	1
Specialty IPA: White IPA	1
New England Cider	1
American IPA	1
Dry Stout	1
Gueuze	1
Classic American Pilsner	1
Blonde Ale	1
Czech Pale Lager	1
Witbier	1
Blonde Ale	1
Saison	1
American Pale Ale	1
Irish Red Ale	1
English IPA	1