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	89
Dry Mead	71
Semi-Sweet Mead	44
Sweet Mead	33
Other Fruit Melomel	32
Experimental Beer	29
Alternative Sugar Beer	19
Fruit Cider	16
Other Specialty Cider or Perry	16
Spice, Herb, or Vegetable Beer	16
Braggot	15
Fruit Beer	14
American Light Lager	10
Open Category Mead	10
Russian Imperial Stout	9
Imperial Stout	9
Clone Beer	8
Apple Wine	8
Belgian Dark Strong Ale	8
American IPA	8
Belgian Golden Strong Ale	7
Alternative Grain Beer	7
Saison	7
Cyser (Apple Melomel)	6
Specialty IPA: New England IPA	5
Pyment (Grape Melomel)	5
Wheatwine	3
British Strong Ale	3
International Pale Lager	3
English Cider	3
Czech Pale Lager	3
Metheglin	2
Kölsch	2
American Strong Ale	2
American Porter	2
English Barleywine	2
Doppelbock	2
Belgian Blond Ale	2
Specialty Fruit Beer	2
Mixed-Style Beer	2
German Pils	2
American Barleywine	2
American Pale Ale	2
Traditional Perry	2
Belgian Tripel	2
Lambic	2
Fruit Lambic	2
Spice, Herb, or Vegetable Beer	1
Belgian Dark Strong Ale	1
American Wheat Beer	1
Weissbier	1
Wee Heavy	1
Robust Porter	1
International Amber Lager	1
American Amber Ale	1
Traditional Bock	1
American Stout	1
American Lager	1
English IPA	1
British Brown Ale	1
Specialty IPA: Rye IPA	1
American Barleywine	1
New England Cider	1
American IPA	1
Dry Stout	1
Witbier	1
Blonde Ale	1
Sweet Stout	1
Irish Red Ale	1
Specialty IPA: White IPA	1
English IPA	1
Saison	1
Blonde Ale	1
Classic American Pilsner	1
Gueuze	1