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	16
Strong Bitter	14
Mild	13
British Golden Ale	11
Oatmeal Stout	11
Dark Mild	10
Sweet Stout	9
American Brown Ale	9
Robust Porter	8
American IPA	8
American Amber Ale	7
Ordinary Bitter	7
Irish Stout	7
American Pale Ale	6
Brown Porter	6
English Porter	6
Special/Best/Premium Bitter	6
Extra Special/Strong Bitter (ESB)	6
Dry Stout	6
American Brown Ale	6
Winter Seasonal Beer	5
Russian Imperial Stout	5
English IPA	5
Standard/Ordinary Bitter	5
Blonde Ale	5
London Brown Ale	4
British Strong Ale	4
Oatmeal Stout	4
Sweet Stout	4
Fruit Beer	4
Spice, Herb, or Vegetable Beer	3
American Light Lager	3
Wee Heavy	3
Alternative Sugar Beer	3
American Stout	3
Scottish Light	3
Blonde Ale	2
Foreign Extra Stout	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
American Stout	2
Specialty IPA: Brown IPA	2
English IPA	2
Scottish Export	2
Scottish Heavy	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
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