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	25
American Pale Ale	25
Specialty IPA: New England IPA	23
British Brown Ale	20
American Porter	20
Irish Red Ale	18
Experimental Beer	18
Strong Bitter	15
Dark Mild	13
Mild	13
British Golden Ale	12
Oatmeal Stout	12
Sweet Stout	10
American Brown Ale	9
Robust Porter	9
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
American Brown Ale	6
Dry Stout	6
Standard/Ordinary Bitter	6
Russian Imperial Stout	6
American Light Lager	5
English IPA	5
Spice, Herb, or Vegetable Beer	5
Blonde Ale	5
Sweet Stout	5
Winter Seasonal Beer	5
Oatmeal Stout	5
London Brown Ale	4
American Stout	4
British Strong Ale	4
Wee Heavy	4
Scottish Light	3
Alternative Sugar Beer	3
Fruit Beer	3
Foreign Extra Stout	2
Blonde Ale	2
Mixed-Style Beer	2
Weissbier	2
Foreign Extra Stout	2
Saison	2
Scottish Export	2
Märzen	2
Scottish Heavy	2
American Stout	2
German Pilsner (Pils)	2
English IPA	2
Specialty IPA: Brown IPA	2
American Wheat Beer	1
Burton Ale	1
Specialty IPA: Red IPA	1
Belgian Specialty Ale	1
California Common Beer	1
Traditional Bock	1
Northern English Brown	1
Imperial IPA	1
Autumn Seasonal Beer	1
Australian Sparkling Ale	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	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
Old Ale	1
Double IPA	1
Kentucky Common	1