Lallemand - Lalvin EC-1118 - Yeast

Type: Champagne

Form: Dry

Flocculation: High

Laboratory: Lallemand

Attenuation: 65%

Alcohol Tolerance: High

Minimum Temperature: 59°F

Maximum Temperature: 77°F

Most Used In:

Style	Recipes
Common Cider	72
Dry Mead	62
Semi-Sweet Mead	38
Sweet Mead	32
Other Fruit Melomel	28
Experimental Beer	26
Alternative Sugar Beer	17
Fruit Cider	15
Fruit Beer	14
Spice, Herb, or Vegetable Beer	14
Braggot	14
Other Specialty Cider or Perry	12
Imperial Stout	9
Russian Imperial Stout	8
Belgian Dark Strong Ale	8
American IPA	8
Clone Beer	7
American Light Lager	7
Belgian Golden Strong Ale	7
Alternative Grain Beer	7
Open Category Mead	6
Apple Wine	6
Cyser (Apple Melomel)	5
Specialty IPA: New England IPA	5
Saison	4
Pyment (Grape Melomel)	4
English Cider	3
British Strong Ale	3
International Pale Lager	3
Wheatwine	3
Fruit Lambic	2
Mixed-Style Beer	2
Metheglin	2
Kölsch	2
Czech Pale Lager	2
American Porter	2
English Barleywine	2
Belgian Blond Ale	2
American Pale Ale	2
Traditional Perry	2
German Pils	2
American Strong Ale	2
Lambic	2
Sweet Stout	1
American Amber Ale	1
English IPA	1
Weissbier	1
American Barleywine	1
Wee Heavy	1
Robust Porter	1
International Amber Lager	1
Spice, Herb, or Vegetable Beer	1
American Lager	1
British Brown Ale	1
Specialty Fruit Beer	1
Specialty IPA: Rye IPA	1
Belgian Tripel	1
Doppelbock	1
Specialty IPA: White IPA	1
American Barleywine	1
New England Cider	1
American IPA	1
Dry Stout	1
Gueuze	1
Classic American Pilsner	1
Blonde Ale	1
Witbier	1
Blonde Ale	1
Saison	1
English IPA	1
Irish Red Ale	1