Lallemand - Windsor - Yeast

Type: British Ales

Form: Dry

Flocculation: Low

Laboratory: Lallemand

Attenuation: 65%

Alcohol Tolerance: Medium

Minimum Temperature: 59°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
American Pale Ale	25
Best Bitter	24
American IPA	23
Specialty IPA: New England IPA	22
British Brown Ale	19
American Porter	19
Experimental Beer	18
Irish Red Ale	16
Strong Bitter	14
Mild	13
British Golden Ale	12
Oatmeal Stout	11
Dark Mild	10
Sweet Stout	10
Robust Porter	9
American Brown Ale	9
Special/Best/Premium Bitter	8
American IPA	8
American Amber Ale	7
Irish Stout	7
Ordinary Bitter	7
American Pale Ale	6
English Porter	6
Standard/Ordinary Bitter	6
Extra Special/Strong Bitter (ESB)	6
Dry Stout	6
Brown Porter	6
American Brown Ale	6
Oatmeal Stout	5
Winter Seasonal Beer	5
English IPA	5
Blonde Ale	5
Russian Imperial Stout	5
London Brown Ale	4
Fruit Beer	4
Sweet Stout	4
Spice, Herb, or Vegetable Beer	4
British Strong Ale	4
Alternative Sugar Beer	3
American Light Lager	3
American Stout	3
Scottish Light	3
Wee Heavy	3
Scottish Export 80/-	3
Weissbier	2
American Amber Ale	2
Mixed-Style Beer	2
Blonde Ale	2
Saison	2
Foreign Extra Stout	2
Foreign Extra Stout	2
American Stout	2
German Pilsner (Pils)	2
English IPA	2
Specialty IPA: Brown IPA	2
Scottish Heavy	2
Scottish Export	2
Irish Red Ale	1
Imperial IPA	1
Belgian Specialty Ale	1
American Wheat Beer	1
Burton Ale	1
Specialty IPA: Red IPA	1
Kentucky Common	1
Traditional Bock	1
Autumn Seasonal Beer	1
Australian Sparkling Ale	1
Imperial Stout	1
Belgian Golden Strong Ale	1
Old Ale	1
Double IPA	1
Strong Scotch Ale	1
Berliner Weisse	1
Belgian Dubbel	1
Märzen	1
California Common Beer	1
Southern English Brown	1
Specialty Fruit Beer	1
American Barleywine	1
English Barleywine	1
Czech Pale Lager	1
Berliner Weisse	1