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	63
Dry Mead	56
Semi-Sweet Mead	36
Other Fruit Melomel	26
Experimental Beer	24
Sweet Mead	23
Alternative Sugar Beer	16
Braggot	14
Spice, Herb, or Vegetable Beer	13
Fruit Beer	13
Other Specialty Cider or Perry	13
Fruit Cider	12
American IPA	8
Imperial Stout	8
Belgian Dark Strong Ale	8
Belgian Golden Strong Ale	7
Russian Imperial Stout	7
American Light Lager	7
Clone Beer	6
Alternative Grain Beer	6
Open Category Mead	5
Specialty IPA: New England IPA	5
Apple Wine	5
Cyser (Apple Melomel)	5
Saison	4
British Strong Ale	4
Wheatwine	3
English Cider	3
International Pale Lager	3
Pyment (Grape Melomel)	3
American Strong Ale	2
Mixed-Style Beer	2
Fruit Lambic	2
Metheglin	2
Kölsch	2
Traditional Perry	2
American Porter	2
Lambic	1
American Barleywine	1
Specialty IPA: Rye IPA	1
Doppelbock	1
Belgian Blond Ale	1
English Barleywine	1
Specialty Fruit Beer	1
British Brown Ale	1
American Lager	1
Witbier	1
Robust Porter	1
Wee Heavy	1
Weissbier	1
English IPA	1
International Amber Lager	1
New England Cider	1
American IPA	1
Dry Stout	1
Czech Pale Lager	1
Gueuze	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