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
Specialty IPA: New England IPA	22
Best Bitter	21
American IPA	20
British Brown Ale	19
American Porter	19
Experimental Beer	18
Irish Red Ale	15
Strong Bitter	13
Mild	13
Oatmeal Stout	11
British Golden Ale	11
American Brown Ale	9
Dark Mild	9
Sweet Stout	9
American IPA	8
Ordinary Bitter	7
Irish Stout	7
American Pale Ale	6
Brown Porter	6
Special/Best/Premium Bitter	6
American Amber Ale	6
Extra Special/Strong Bitter (ESB)	6
Robust Porter	6
American Brown Ale	6
Winter Seasonal Beer	5
English IPA	5
Blonde Ale	5
Dry Stout	5
English Porter	5
Standard/Ordinary Bitter	5
Russian Imperial Stout	5
Fruit Beer	4
London Brown Ale	4
Sweet Stout	4
British Strong Ale	4
Oatmeal Stout	4
Scottish Light	3
American Stout	3
American Light Lager	3
Wee Heavy	3
Alternative Sugar Beer	3
Foreign Extra Stout	2
Blonde Ale	2
Foreign Extra Stout	2
German Pilsner (Pils)	2
Mixed-Style Beer	2
Weissbier	2
American Amber Ale	2
Scottish Export 80/-	2
Saison	2
Spice, Herb, or Vegetable Beer	2
American Stout	2
Specialty IPA: Brown IPA	2
Scottish Export	2
English IPA	2
Scottish Heavy	2
Irish Red Ale	1
Imperial IPA	1
Kentucky Common	1
Belgian Specialty Ale	1
American Wheat Beer	1
Burton Ale	1
Specialty IPA: Red IPA	1
Double IPA	1
Traditional Bock	1
Autumn Seasonal Beer	1
Australian Sparkling Ale	1
Imperial Stout	1
Berliner Weisse	1
Belgian Golden Strong Ale	1
Old Ale	1
Belgian Dubbel	1
Strong Scotch Ale	1
Berliner Weisse	1
California Common Beer	1
Märzen	1
Southern English Brown	1
Specialty Fruit Beer	1
American Barleywine	1
English Barleywine	1
Czech Pale Lager	1