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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
54
Semi-Sweet Mead
31
Other Fruit Melomel
27
Experimental Beer
24
Sweet Mead
19
Alternative Sugar Beer
15
Braggot
13
Spice, Herb, or Vegetable Beer
12
Fruit Beer
12
Other Specialty Cider or Perry
12
Fruit Cider
9
Imperial Stout
9
American IPA
8
Belgian Dark Strong Ale
8
Belgian Golden Strong Ale
7
Clone Beer
6
American Light Lager
6
Russian Imperial Stout
6
Open Category Mead
5
Apple Wine
5
Alternative Grain Beer
5
Saison
4
Cyser (Apple Melomel)
4
Specialty IPA: New England IPA
3
Pyment (Grape Melomel)
3
International Pale Lager
3
English Cider
3
Wheatwine
3
American Porter
2
American Strong Ale
2
British Strong Ale
2
Kölsch
2
Fruit Lambic
2
Czech Pale Lager
2
Mixed-Style Beer
2
Metheglin
2
Traditional Perry
2
Specialty IPA: Rye IPA
1
English Barleywine
1
American Barleywine
1
Doppelbock
1
Lambic
1
Robust Porter
1
Specialty Fruit Beer
1
British Brown Ale
1
American Lager
1
Belgian Blond Ale
1
Weissbier
1
Wee Heavy
1
English IPA
1
New England Cider
1
American IPA
1
Dry Stout
1
Witbier
1
Blonde Ale
1
Irish Red Ale
1
Specialty IPA: White IPA
1
English IPA
1
American Pale Ale
1
Saison
1
Blonde Ale
1
Classic American Pilsner
1
Gueuze
1
German Pils
1
American Barleywine
1
Sweet Stout
1
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