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	73
Dry Mead	63
Semi-Sweet Mead	38
Sweet Mead	32
Other Fruit Melomel	28
Experimental Beer	25
Alternative Sugar Beer	18
Fruit Cider	15
Fruit Beer	14
Spice, Herb, or Vegetable Beer	14
Braggot	14
Other Specialty Cider or Perry	13
Imperial Stout	9
American IPA	8
Belgian Dark Strong Ale	8
American Light Lager	7
Clone Beer	7
Russian Imperial Stout	7
Alternative Grain Beer	7
Belgian Golden Strong Ale	7
Apple Wine	6
Open Category Mead	6
Specialty IPA: New England IPA	5
Cyser (Apple Melomel)	5
Saison	5
Pyment (Grape Melomel)	4
English Cider	3
International Pale Lager	3
Wheatwine	3
British Strong Ale	3
Belgian Blond Ale	2
Mixed-Style Beer	2
Metheglin	2
Czech Pale Lager	2
Doppelbock	2
English Barleywine	2
American Porter	2
American Strong Ale	2
Traditional Perry	2
German Pils	2
American Pale Ale	2
Lambic	2
Kölsch	2
Fruit Lambic	2
Robust Porter	1
English IPA	1
Belgian Tripel	1
International Amber Lager	1
Weissbier	1
American Amber Ale	1
American Lager	1
British Brown Ale	1
Spice, Herb, or Vegetable Beer	1
Specialty Fruit Beer	1
Wee Heavy	1
Schwarzbier	1
American Wheat Beer	1
Specialty IPA: Rye IPA	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