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Home
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Yeasts
»
Lallemand - Lalvin EC-1118
Lallemand - Lalvin EC-1118
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
60
Dry Mead
52
Semi-Sweet Mead
31
Other Fruit Melomel
26
Experimental Beer
23
Sweet Mead
15
Alternative Sugar Beer
14
Braggot
13
Other Specialty Cider or Perry
12
Fruit Beer
11
Fruit Cider
9
Spice, Herb, or Vegetable Beer
9
Imperial Stout
9
Belgian Dark Strong Ale
8
Belgian Golden Strong Ale
7
American IPA
7
American Light Lager
6
Clone Beer
6
Russian Imperial Stout
6
Alternative Grain Beer
5
Cyser (Apple Melomel)
5
Apple Wine
4
Open Category Mead
4
Saison
3
Pyment (Grape Melomel)
3
Wheatwine
3
English Cider
3
International Pale Lager
3
American Porter
2
British Strong Ale
2
Metheglin
2
Mixed-Style Beer
2
Fruit Lambic
2
Kölsch
2
Traditional Perry
2
American Strong Ale
2
British Brown Ale
1
New England Cider
1
English Barleywine
1
American Barleywine
1
Doppelbock
1
Lambic
1
Specialty IPA: Rye IPA
1
Specialty Fruit Beer
1
Sweet Stout
1
American Lager
1
Belgian Blond Ale
1
Robust Porter
1
Wee Heavy
1
Weissbier
1
American Pale Ale
1
American IPA
1
Dry Stout
1
American Barleywine
1
German Pils
1
Gueuze
1
Czech Pale Lager
1
Witbier
1
Blonde Ale
1
Specialty IPA: New England IPA
1
Classic American Pilsner
1
Irish Red Ale
1
Blonde Ale
1
Specialty IPA: White IPA
1
Saison
1
English IPA
1
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