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	28
Best Bitter	26
American Pale Ale	25
Specialty IPA: New England IPA	23
British Brown Ale	20
American Porter	20
Experimental Beer	18
Irish Red Ale	18
Strong Bitter	17
Dark Mild	14
Oatmeal Stout	13
Mild	13
British Golden Ale	12
American Brown Ale	10
Sweet Stout	10
Robust Porter	10
Ordinary Bitter	9
Special/Best/Premium Bitter	8
Extra Special/Strong Bitter (ESB)	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
Sweet Stout	6
Standard/Ordinary Bitter	6
Russian Imperial Stout	6
Dry Stout	6
American Brown Ale	6
Winter Seasonal Beer	5
American Light Lager	5
Oatmeal Stout	5
English IPA	5
Blonde Ale	5
Spice, Herb, or Vegetable Beer	5
London Brown Ale	4
British Strong Ale	4
Wee Heavy	4
American Stout	4
Scottish Light	3
Scottish Heavy	3
Alternative Sugar Beer	3
Fruit Beer	3
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
German Pilsner (Pils)	2
American Stout	2
Märzen	2
English IPA	2
Autumn Seasonal Beer	1
Traditional Bock	1
Double IPA	1
Kentucky Common	1
Sweet Mead	1
Australian Sparkling Ale	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Belgian Specialty Ale	1
California Common Beer	1
Imperial IPA	1
Northern English Brown	1
Old Ale	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
Fruit and Spice Beer	1
American Amber 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