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	82
Dry Mead	69
Semi-Sweet Mead	45
Sweet Mead	33
Other Fruit Melomel	30
Experimental Beer	27
Alternative Sugar Beer	18
Spice, Herb, or Vegetable Beer	16
Other Specialty Cider or Perry	15
Fruit Cider	15
Braggot	15
Fruit Beer	14
American Light Lager	9
Imperial Stout	9
Russian Imperial Stout	8
Open Category Mead	8
Belgian Dark Strong Ale	8
American IPA	8
Clone Beer	7
Alternative Grain Beer	7
Apple Wine	7
Belgian Golden Strong Ale	7
Saison	6
Specialty IPA: New England IPA	5
Cyser (Apple Melomel)	5
Pyment (Grape Melomel)	4
English Cider	3
International Pale Lager	3
British Strong Ale	3
Wheatwine	3
Czech Pale Lager	3
Kölsch	2
Metheglin	2
Mixed-Style Beer	2
American Porter	2
English Barleywine	2
Doppelbock	2
Belgian Blond Ale	2
Fruit Lambic	2
American Strong Ale	2
Traditional Perry	2
Lambic	2
German Pils	2
American Pale Ale	2
English IPA	1
American Lager	1
Robust Porter	1
Wee Heavy	1
Weissbier	1
American Amber Ale	1
Traditional Bock	1
Sweet Stout	1
Specialty IPA: Rye IPA	1
International Amber Lager	1
Spice, Herb, or Vegetable Beer	1
Belgian Dark Strong Ale	1
American Wheat Beer	1
Belgian Tripel	1
Imperial IPA	1
American Stout	1
British Brown Ale	1
Specialty Fruit Beer	1
Specialty IPA: White IPA	1
American Barleywine	1
American Barleywine	1
New England Cider	1
Gueuze	1
American IPA	1
Dry Stout	1
Classic American Pilsner	1
Blonde Ale	1
Saison	1
Witbier	1
Blonde Ale	1
English IPA	1
Irish Red Ale	1