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	95
Dry Mead	72
Semi-Sweet Mead	46
Sweet Mead	33
Other Fruit Melomel	32
Experimental Beer	29
Alternative Sugar Beer	19
Braggot	17
Fruit Cider	16
Other Specialty Cider or Perry	16
Spice, Herb, or Vegetable Beer	16
Fruit Beer	14
American Light Lager	10
Open Category Mead	10
Clone Beer	9
Russian Imperial Stout	9
Imperial Stout	9
Saison	8
Belgian Dark Strong Ale	8
Apple Wine	8
American IPA	8
Alternative Grain Beer	7
Belgian Golden Strong Ale	7
Cyser (Apple Melomel)	6
Pyment (Grape Melomel)	5
Specialty IPA: New England IPA	5
Belgian Tripel	3
Czech Pale Lager	3
English Cider	3
International Pale Lager	3
Wheatwine	3
British Strong Ale	3
Doppelbock	2
English Barleywine	2
American Porter	2
Belgian Blond Ale	2
Specialty Fruit Beer	2
Kölsch	2
German Pils	2
Metheglin	2
American Barleywine	2
Traditional Perry	2
Mixed-Style Beer	2
American Strong Ale	2
Fruit Lambic	2
Lambic	2
American Pale Ale	2
English IPA	1
Robust Porter	1
Wee Heavy	1
Weissbier	1
American Amber Ale	1
Traditional Bock	1
Specialty IPA: Rye IPA	1
International Amber Lager	1
Spice, Herb, or Vegetable Beer	1
Gueuze	1
American Wheat Beer	1
American Stout	1
Helles Bock	1
American Lager	1
British Brown Ale	1
Irish Red Ale	1
Classic American Pilsner	1
American Barleywine	1
Blonde Ale	1
New England Cider	1
Saison	1
American IPA	1
Dry Stout	1
English IPA	1
Specialty IPA: White IPA	1
Witbier	1
Blonde Ale	1
Sweet Stout	1