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	57
Semi-Sweet Mead	37
Other Fruit Melomel	27
Sweet Mead	25
Experimental Beer	24
Alternative Sugar Beer	17
Fruit Beer	14
Fruit Cider	14
Braggot	14
Spice, Herb, or Vegetable Beer	13
Other Specialty Cider or Perry	13
American IPA	8
Imperial Stout	8
Belgian Dark Strong Ale	8
American Light Lager	7
Russian Imperial Stout	7
Belgian Golden Strong Ale	7
Apple Wine	6
Alternative Grain Beer	6
Clone Beer	6
Open Category Mead	6
Cyser (Apple Melomel)	5
Specialty IPA: New England IPA	5
Saison	4
Metheglin	3
Wheatwine	3
International Pale Lager	3
British Strong Ale	3
English Cider	3
Pyment (Grape Melomel)	3
Kölsch	2
Fruit Lambic	2
American Porter	2
English Barleywine	2
Belgian Blond Ale	2
Mixed-Style Beer	2
Traditional Perry	2
American Strong Ale	2
Robust Porter	1
Lambic	1
Specialty IPA: Rye IPA	1
Australian Sparkling Ale	1
Specialty Fruit Beer	1
British Brown Ale	1
American Lager	1
Doppelbock	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
Classic American Pilsner	1
Irish Red Ale	1
English IPA	1
American Pale Ale	1
Blonde Ale	1
Witbier	1
Czech Pale Lager	1
Saison	1
Blonde Ale	1
Specialty IPA: White IPA	1
Gueuze	1
Dry Stout	1
American IPA	1
German Pils	1
New England Cider	1
American Barleywine	1
American Barleywine	1