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	19
Irish Red Ale	19
Strong Bitter	18
Dark Mild	14
Oatmeal Stout	13
Mild	13
British Golden Ale	12
Robust Porter	10
Sweet Stout	10
American Brown Ale	10
Ordinary Bitter	9
Sweet Stout	9
English Porter	8
American IPA	8
Special/Best/Premium Bitter	8
Extra Special/Strong Bitter (ESB)	8
American Pale Ale	7
Irish Stout	7
American Amber Ale	7
Brown Porter	6
Dry Stout	6
American Brown Ale	6
Russian Imperial Stout	6
Oatmeal Stout	6
Scottish Export 80/-	6
Winter Seasonal Beer	6
American Light Lager	5
Standard/Ordinary Bitter	5
English IPA	5
Spice, Herb, or Vegetable Beer	5
Blonde Ale	5
Wee Heavy	4
British Strong Ale	4
American Stout	4
London Brown Ale	4
Scottish Light	3
Scottish Heavy	3
Old Ale	3
Alternative Sugar Beer	3
Fruit Beer	3
Spice, Herb, or Vegetable Beer	2
American Stout	2
Saison	2
Weissbier	2
Mixed-Style Beer	2
Blonde Ale	2
Specialty IPA: Brown IPA	2
Foreign Extra Stout	2
Foreign Extra Stout	2
English IPA	2
Scottish Export	2
German Pilsner (Pils)	2
Märzen	2
Autumn Seasonal Beer	1
Australian Sparkling Ale	1
Traditional Bock	1
Double IPA	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Belgian Specialty Ale	1
California Common Beer	1
Imperial IPA	1
Belgian Dubbel	1
Northern English Brown	1
Sweet Mead	1
Kentucky Common	1
German Leichtbier	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
American Amber Ale	1
Southern English Brown	1
Strong Scotch Ale	1
Berliner Weisse	1
Specialty Fruit Beer	1
Berliner Weisse	1
Czech Pale Lager	1
American Barleywine	1
English Barleywine	1

Want no ads? Go Premium and unlock all our brewing tools!