Lallemand - Windsor - Yeast

Type: British Ales

Form: Dry

Flocculation: Low

Laboratory: Lallemand

Attenuation: 65%

Alcohol Tolerance: Medium

Minimum Temperature: 59°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
American IPA	27
American Pale Ale	25
Best Bitter	24
Specialty IPA: New England IPA	23
British Brown Ale	20
American Porter	20
Experimental Beer	18
Irish Red Ale	17
Strong Bitter	14
Mild	13
British Golden Ale	12
Dark Mild	12
Oatmeal Stout	12
Sweet Stout	10
American Brown Ale	9
Robust Porter	9
Special/Best/Premium Bitter	8
Extra Special/Strong Bitter (ESB)	8
Ordinary Bitter	8
American IPA	8
English Porter	7
Irish Stout	7
American Pale Ale	7
American Amber Ale	7
Brown Porter	6
Scottish Export 80/-	6
American Brown Ale	6
Standard/Ordinary Bitter	6
Russian Imperial Stout	6
Dry Stout	6
Oatmeal Stout	5
English IPA	5
Blonde Ale	5
Sweet Stout	5
American Light Lager	5
Spice, Herb, or Vegetable Beer	5
Winter Seasonal Beer	5
London Brown Ale	4
American Stout	4
British Strong Ale	4
Fruit Beer	3
Wee Heavy	3
Scottish Light	3
Alternative Sugar Beer	3
American Amber Ale	2
Mixed-Style Beer	2
Blonde Ale	2
Specialty IPA: Brown IPA	2
Foreign Extra Stout	2
Foreign Extra Stout	2
Saison	2
Weissbier	2
Scottish Export	2
English IPA	2
Märzen	2
German Pilsner (Pils)	2
American Stout	2
Scottish Heavy	2
Imperial Stout	1
Australian Sparkling Ale	1
Imperial IPA	1
Northern English Brown	1
Autumn Seasonal Beer	1
Traditional Bock	1
California Common Beer	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Belgian Specialty Ale	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
Strong Scotch Ale	1
Berliner Weisse	1
American Barleywine	1
English Barleywine	1
German Leichtbier	1
Czech Pale Lager	1
Berliner Weisse	1
Specialty Fruit Beer	1
Southern English Brown	1
Belgian Dubbel	1
Old Ale	1
Double IPA	1
Kentucky Common	1