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	22
Specialty IPA: New England IPA	21
American IPA	20
British Brown Ale	19
American Porter	18
Experimental Beer	16
Irish Red Ale	15
Mild	13
Strong Bitter	13
British Golden Ale	11
Oatmeal Stout	11
American Brown Ale	9
Sweet Stout	9
Dark Mild	8
American IPA	7
Irish Stout	7
American Brown Ale	6
Ordinary Bitter	6
Robust Porter	6
Extra Special/Strong Bitter (ESB)	6
American Pale Ale	6
Special/Best/Premium Bitter	6
Blonde Ale	5
Dry Stout	5
Brown Porter	5
Russian Imperial Stout	5
Standard/Ordinary Bitter	5
American Amber Ale	5
English Porter	5
English IPA	5
London Brown Ale	4
Sweet Stout	4
Oatmeal Stout	4
British Strong Ale	4
Alternative Sugar Beer	3
American Light Lager	3
Wee Heavy	3
Fruit Beer	3
American Stout	3
Blonde Ale	2
Scottish Export	2
Winter Seasonal Beer	2
Foreign Extra Stout	2
Foreign Extra Stout	2
Saison	2
American Amber Ale	2
Mixed-Style Beer	2
Scottish Export 80/-	2
Weissbier	2
Specialty IPA: Brown IPA	2
German Pilsner (Pils)	2
Scottish Light	2
English IPA	2
Scottish Heavy	2
California Common Beer	1
Australian Sparkling Ale	1
Kentucky Common	1
Autumn Seasonal Beer	1
Traditional Bock	1
Double IPA	1
Belgian Golden Strong Ale	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Belgian Specialty Ale	1
Spice, Herb, or Vegetable Beer	1
Imperial IPA	1
American Stout	1
Imperial Stout	1
Irish Red Ale	1
Specialty Fruit Beer	1
Strong Scotch Ale	1
Berliner Weisse	1
Old Ale	1
Belgian Dubbel	1
American Barleywine	1
English Barleywine	1
Czech Pale Lager	1
Berliner Weisse	1
Märzen	1
Southern English Brown	1