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	86
Dry Mead	70
Semi-Sweet Mead	43
Sweet Mead	33
Other Fruit Melomel	30
Experimental Beer	28
Alternative Sugar Beer	18
Spice, Herb, or Vegetable Beer	16
Fruit Cider	15
Other Specialty Cider or Perry	15
Braggot	15
Fruit Beer	14
American Light Lager	9
Imperial Stout	9
Belgian Dark Strong Ale	8
Clone Beer	8
American IPA	8
Russian Imperial Stout	8
Open Category Mead	8
Belgian Golden Strong Ale	7
Alternative Grain Beer	7
Apple Wine	7
Saison	6
Cyser (Apple Melomel)	6
Specialty IPA: New England IPA	5
Pyment (Grape Melomel)	5
British Strong Ale	3
Wheatwine	3
Czech Pale Lager	3
International Pale Lager	3
English Cider	3
Belgian Blond Ale	2
Belgian Tripel	2
Spice, Herb, or Vegetable Beer	2
American Porter	2
Specialty Fruit Beer	2
English Barleywine	2
Kölsch	2
Mixed-Style Beer	2
Doppelbock	2
Traditional Perry	2
American Barleywine	2
German Pils	2
American Pale Ale	2
Lambic	2
American Strong Ale	2
Fruit Lambic	2
Metheglin	2
Belgian Dark Strong Ale	1
International Amber Lager	1
English IPA	1
American Stout	1
American Wheat Beer	1
Traditional Bock	1
American Amber Ale	1
Weissbier	1
Sweet Stout	1
Wee Heavy	1
Robust Porter	1
Imperial IPA	1
American Lager	1
British Brown Ale	1
Specialty IPA: Rye IPA	1
Gueuze	1
American Barleywine	1
Classic American Pilsner	1
New England Cider	1
American IPA	1
Dry Stout	1
Blonde Ale	1
Saison	1
English IPA	1
Specialty IPA: White IPA	1
Witbier	1
Blonde Ale	1
Irish Red Ale	1