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	88
Dry Mead	70
Semi-Sweet Mead	43
Sweet Mead	33
Other Fruit Melomel	31
Experimental Beer	29
Alternative Sugar Beer	19
Spice, Herb, or Vegetable Beer	16
Other Specialty Cider or Perry	15
Fruit Cider	15
Braggot	15
Fruit Beer	14
American Light Lager	10
Imperial Stout	9
Russian Imperial Stout	9
Apple Wine	8
Belgian Dark Strong Ale	8
Clone Beer	8
American IPA	8
Open Category Mead	8
Saison	7
Alternative Grain Beer	7
Belgian Golden Strong Ale	7
Cyser (Apple Melomel)	6
Specialty IPA: New England IPA	5
Pyment (Grape Melomel)	5
Czech Pale Lager	3
Wheatwine	3
British Strong Ale	3
International Pale Lager	3
English Cider	3
Metheglin	2
Kölsch	2
Belgian Tripel	2
Doppelbock	2
American Porter	2
Specialty Fruit Beer	2
Belgian Blond Ale	2
Mixed-Style Beer	2
English Barleywine	2
Traditional Perry	2
American Barleywine	2
Fruit Lambic	2
German Pils	2
Lambic	2
American Pale Ale	2
American Strong Ale	2
English IPA	1
Robust Porter	1
Wee Heavy	1
Weissbier	1
American Amber Ale	1
Traditional Bock	1
American Stout	1
International Amber Lager	1
Spice, Herb, or Vegetable Beer	1
Belgian Dark Strong Ale	1
American Wheat Beer	1
Sweet Stout	1
Imperial IPA	1
Irish Red Ale	1
American Lager	1
British Brown Ale	1
Specialty IPA: Rye IPA	1
Gueuze	1
American Barleywine	1
New England Cider	1
Classic American Pilsner	1
American IPA	1
Dry Stout	1
Blonde Ale	1
Saison	1
English IPA	1
Witbier	1
Blonde Ale	1
Specialty IPA: White IPA	1