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	29
American Pale Ale	27
Best Bitter	26
Specialty IPA: New England IPA	24
American Porter	21
British Brown Ale	21
Experimental Beer	20
Irish Red Ale	20
Strong Bitter	18
Mild	15
Dark Mild	15
British Golden Ale	12
Oatmeal Stout	12
Ordinary Bitter	11
American Brown Ale	10
Sweet Stout	10
Robust Porter	10
English Porter	10
Sweet Stout	9
American Pale Ale	9
Brown Porter	9
Extra Special/Strong Bitter (ESB)	8
American IPA	8
Special/Best/Premium Bitter	8
American Amber Ale	7
Irish Stout	7
Oatmeal Stout	6
Russian Imperial Stout	6
American Brown Ale	6
Scottish Export 80/-	6
Dry Stout	6
Winter Seasonal Beer	6
American Light Lager	5
Spice, Herb, or Vegetable Beer	5
American Stout	5
Standard/Ordinary Bitter	5
English IPA	5
Blonde Ale	5
Wee Heavy	4
London Brown Ale	4
British Strong Ale	4
Scottish Heavy	3
Scottish Light	3
Alternative Sugar Beer	3
Fruit Beer	3
Old Ale	3
Weissbier	2
Spice, Herb, or Vegetable Beer	2
American Stout	2
Saison	2
Mixed-Style Beer	2
Blonde Ale	2
Specialty IPA: Brown IPA	2
Foreign Extra Stout	2
Foreign Extra Stout	2
Märzen	2
Scottish Export	2
German Pilsner (Pils)	2
English IPA	2
Belgian Dubbel	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
Autumn Seasonal Beer	1
Northern English Brown	1
Sweet Mead	1
California Common	1
Dunkles Weissbier	1
Witbier	1
Traditional Bock	1
English Barleywine	1
Kentucky Common	1
Australian Sparkling Ale	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

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