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Home
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Yeasts
»
Lallemand - Lalvin EC-1118
Lallemand - Lalvin EC-1118
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
60
Dry Mead
52
Semi-Sweet Mead
31
Other Fruit Melomel
27
Experimental Beer
23
Sweet Mead
15
Alternative Sugar Beer
14
Braggot
13
Fruit Beer
11
Other Specialty Cider or Perry
11
Spice, Herb, or Vegetable Beer
10
Fruit Cider
9
Imperial Stout
9
Belgian Dark Strong Ale
8
American IPA
8
Belgian Golden Strong Ale
7
Clone Beer
6
Russian Imperial Stout
6
American Light Lager
6
Open Category Mead
5
Alternative Grain Beer
5
Apple Wine
4
Cyser (Apple Melomel)
4
English Cider
3
Pyment (Grape Melomel)
3
Saison
3
International Pale Lager
3
Wheatwine
3
Metheglin
2
American Porter
2
Mixed-Style Beer
2
Fruit Lambic
2
British Strong Ale
2
American Strong Ale
2
Traditional Perry
2
Kölsch
2
Weissbier
1
English IPA
1
New England Cider
1
English Barleywine
1
American Barleywine
1
Doppelbock
1
American Lager
1
Wee Heavy
1
Lambic
1
Robust Porter
1
Specialty IPA: Rye IPA
1
Belgian Blond Ale
1
Specialty Fruit Beer
1
British Brown Ale
1
American Pale Ale
1
Sweet Stout
1
American Barleywine
1
German Pils
1
Gueuze
1
Specialty IPA: New England IPA
1
Classic American Pilsner
1
Blonde Ale
1
Saison
1
American IPA
1
English IPA
1
Specialty IPA: White IPA
1
Irish Red Ale
1
Blonde Ale
1
Witbier
1
Czech Pale Lager
1
Dry Stout
1
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