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	83
Dry Mead	69
Semi-Sweet Mead	45
Sweet Mead	33
Other Fruit Melomel	30
Experimental Beer	28
Alternative Sugar Beer	18
Spice, Herb, or Vegetable Beer	16
Other Specialty Cider or Perry	15
Fruit Cider	15
Braggot	15
Fruit Beer	14
Imperial Stout	9
American Light Lager	9
Russian Imperial Stout	8
Belgian Dark Strong Ale	8
Open Category Mead	8
American IPA	8
Clone Beer	7
Alternative Grain Beer	7
Apple Wine	7
Belgian Golden Strong Ale	7
Saison	6
Cyser (Apple Melomel)	6
Specialty IPA: New England IPA	5
Pyment (Grape Melomel)	4
Czech Pale Lager	3
English Cider	3
International Pale Lager	3
Wheatwine	3
British Strong Ale	3
Metheglin	2
Kölsch	2
Doppelbock	2
Mixed-Style Beer	2
Specialty Fruit Beer	2
Belgian Blond Ale	2
American Porter	2
English Barleywine	2
American Strong Ale	2
Fruit Lambic	2
Traditional Perry	2
German Pils	2
Lambic	2
American Pale Ale	2
English IPA	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
American Lager	1
British Brown Ale	1
Irish Red Ale	1
American Barleywine	1
American Barleywine	1
Gueuze	1
New England Cider	1
American IPA	1
Dry Stout	1
Classic American Pilsner	1
Blonde Ale	1
Saison	1
English IPA	1
Witbier	1
Blonde Ale	1
Specialty IPA: White IPA	1