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	67
Dry Mead	58
Semi-Sweet Mead	37
Sweet Mead	27
Other Fruit Melomel	27
Experimental Beer	25
Alternative Sugar Beer	17
Fruit Cider	14
Braggot	14
Fruit Beer	14
Spice, Herb, or Vegetable Beer	13
Other Specialty Cider or Perry	12
American IPA	8
Imperial Stout	8
Belgian Dark Strong Ale	8
Russian Imperial Stout	7
Belgian Golden Strong Ale	7
American Light Lager	7
Open Category Mead	6
Apple Wine	6
Alternative Grain Beer	6
Clone Beer	6
Specialty IPA: New England IPA	5
Cyser (Apple Melomel)	5
Pyment (Grape Melomel)	4
Saison	4
International Pale Lager	3
British Strong Ale	3
English Cider	3
Wheatwine	3
English Barleywine	2
American Porter	2
Kölsch	2
Belgian Blond Ale	2
Fruit Lambic	2
German Pils	2
Mixed-Style Beer	2
American Strong Ale	2
Metheglin	2
Traditional Perry	2
International Amber Lager	1
Doppelbock	1
Lambic	1
Specialty IPA: Rye IPA	1
Specialty Fruit Beer	1
British Brown Ale	1
Spice, Herb, or Vegetable Beer	1
American Lager	1
English IPA	1
Robust Porter	1
Wee Heavy	1
Weissbier	1
American Amber Ale	1
Specialty IPA: White IPA	1
Sweet Stout	1
American Barleywine	1
Gueuze	1
Classic American Pilsner	1
Blonde Ale	1
Saison	1
American Pale Ale	1
English IPA	1
American Barleywine	1
Irish Red Ale	1
Blonde Ale	1
Witbier	1
Czech Pale Lager	1
Dry Stout	1
American IPA	1
New England Cider	1