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	43
Dry Mead	43
Semi-Sweet Mead	27
Other Fruit Melomel	19
Experimental Beer	17
Alternative Sugar Beer	14
Sweet Mead	12
Braggot	12
Other Specialty Cider or Perry	11
Fruit Beer	9
Belgian Golden Strong Ale	7
American IPA	7
Fruit Cider	7
Belgian Dark Strong Ale	7
American Light Lager	7
Spice, Herb, or Vegetable Beer	6
Imperial Stout	6
Russian Imperial Stout	5
Saison	4
Clone Beer	3
Cyser (Apple Melomel)	3
Open Category Mead	3
Alternative Grain Beer	3
Apple Wine	3
Pyment (Grape Melomel)	3
Mixed-Style Beer	2
Metheglin	2
Fruit Lambic	2
American Porter	2
American Pale Ale	2
International Pale Lager	2
American Strong Ale	2
English Cider	2
Wheatwine	2
Traditional Perry	2
Specialty IPA: Rye IPA	1
Sweet Stout	1
New England Cider	1
English Barleywine	1
American Barleywine	1
Lambic	1
Weissbier	1
Specialty Fruit Beer	1
British Brown Ale	1
American Lager	1
British Strong Ale	1
Belgian Blond Ale	1
Robust Porter	1
Wee Heavy	1
Blonde Ale	1
American IPA	1
American Pale Ale	1
Dry Stout	1
Czech Pale Lager	1
Witbier	1
Blonde Ale	1
American Barleywine	1
German Pils	1
Irish Red Ale	1
Gueuze	1
Specialty IPA: White IPA	1
Specialty IPA: New England IPA	1
English IPA	1
Classic American Pilsner	1
Saison	1