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	79
Dry Mead	68
Semi-Sweet Mead	42
Sweet Mead	33
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
American Light Lager	9
Russian Imperial Stout	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
English Cider	3
Wheatwine	3
Czech Pale Lager	3
International Pale Lager	3
British Strong Ale	3
English Barleywine	2
Kölsch	2
American Porter	2
Doppelbock	2
Metheglin	2
Mixed-Style Beer	2
Belgian Blond Ale	2
American Strong Ale	2
Traditional Perry	2
German Pils	2
American Pale Ale	2
Lambic	2
Fruit Lambic	2
Robust Porter	1
English IPA	1
International Amber Lager	1
Wee Heavy	1
American Amber Ale	1
Spice, Herb, or Vegetable Beer	1
American Stout	1
American Lager	1
American Wheat Beer	1
British Brown Ale	1
Specialty Fruit Beer	1
Belgian Tripel	1
Weissbier	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