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