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 Pale Ale	24
Best Bitter	20
Specialty IPA: New England IPA	20
American IPA	18
British Brown Ale	17
American Porter	17
Irish Red Ale	14
Strong Bitter	13
Mild	13
Experimental Beer	12
Oatmeal Stout	11
Sweet Stout	8
British Golden Ale	8
American IPA	7
Dark Mild	7
Irish Stout	7
American Brown Ale	6
American Brown Ale	6
Ordinary Bitter	6
Extra Special/Strong Bitter (ESB)	6
Standard/Ordinary Bitter	6
Blonde Ale	5
American Amber Ale	5
American Pale Ale	5
English Porter	5
Special/Best/Premium Bitter	5
Dry Stout	5
London Brown Ale	4
British Strong Ale	4
Robust Porter	4
Sweet Stout	4
Oatmeal Stout	4
English IPA	4
Brown Porter	4
Russian Imperial Stout	4
American Light Lager	3
Winter Seasonal Beer	3
Scottish Heavy	3
Alternative Sugar Beer	3
Fruit Beer	3
American Stout	3
Weissbier	2
Mixed-Style Beer	2
Blonde Ale	2
American Amber Ale	2
Foreign Extra Stout	2
Foreign Extra Stout	2
Saison	2
Specialty IPA: Brown IPA	2
German Pilsner (Pils)	2
English IPA	2
Scottish Export 80/-	1
Traditional Bock	1
Autumn Seasonal Beer	1
Wee Heavy	1
Australian Sparkling Ale	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Strong Scotch Ale	1
Berliner Weisse	1
California Common Beer	1
American Barleywine	1
English Barleywine	1
Czech Pale Lager	1
Berliner Weisse	1
Scottish Export	1
Specialty Fruit Beer	1
Southern English Brown	1
Double IPA	1
Märzen	1
Belgian Dubbel	1
Scottish Light	1
Old Ale	1