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	74
Dry Mead	65
Semi-Sweet Mead	40
Sweet Mead	32
Other Fruit Melomel	28
Experimental Beer	25
Alternative Sugar Beer	18
Spice, Herb, or Vegetable Beer	16
Fruit Cider	15
Other Specialty Cider or Perry	15
Fruit Beer	14
Braggot	14
Imperial Stout	9
Russian Imperial Stout	8
American Light Lager	8
American IPA	8
Belgian Dark Strong Ale	8
Belgian Golden Strong Ale	7
Clone Beer	7
Alternative Grain Beer	7
Apple Wine	7
Open Category Mead	6
Specialty IPA: New England IPA	5
Saison	5
Cyser (Apple Melomel)	5
Pyment (Grape Melomel)	4
Wheatwine	3
British Strong Ale	3
Czech Pale Lager	3
International Pale Lager	3
English Cider	3
Doppelbock	2
Traditional Perry	2
English Barleywine	2
Belgian Blond Ale	2
Metheglin	2
Mixed-Style Beer	2
American Porter	2
Fruit Lambic	2
German Pils	2
Kölsch	2
Lambic	2
American Strong Ale	2
American Pale Ale	2
American Wheat Beer	1
Weissbier	1
Specialty IPA: Rye IPA	1
Spice, Herb, or Vegetable Beer	1
Specialty Fruit Beer	1
British Brown Ale	1
American Lager	1
International Amber Lager	1
English IPA	1
American Amber Ale	1
Robust Porter	1
Belgian Tripel	1
Wee Heavy	1
American Barleywine	1
New England Cider	1
American IPA	1
Dry Stout	1
Witbier	1
Blonde Ale	1
Irish Red Ale	1
Specialty IPA: White IPA	1
English IPA	1
Saison	1
Blonde Ale	1
Classic American Pilsner	1
Gueuze	1
American Barleywine	1
Sweet Stout	1