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	27
American Pale Ale	25
Best Bitter	24
Specialty IPA: New England IPA	23
American Porter	20
British Brown Ale	20
Experimental Beer	18
Irish Red Ale	17
Strong Bitter	14
Mild	13
British Golden Ale	12
Oatmeal Stout	12
Dark Mild	11
Sweet Stout	10
Robust Porter	9
American Brown Ale	9
Ordinary Bitter	9
Extra Special/Strong Bitter (ESB)	8
Special/Best/Premium Bitter	8
American IPA	8
American Amber Ale	7
Irish Stout	7
Brown Porter	6
American Brown Ale	6
Dry Stout	6
Russian Imperial Stout	6
English Porter	6
Standard/Ordinary Bitter	6
American Pale Ale	6
English IPA	5
Oatmeal Stout	5
Spice, Herb, or Vegetable Beer	5
Winter Seasonal Beer	5
Blonde Ale	5
American Stout	4
London Brown Ale	4
American Light Lager	4
British Strong Ale	4
Scottish Export 80/-	4
Sweet Stout	4
Fruit Beer	3
Scottish Light	3
Alternative Sugar Beer	3
Wee Heavy	3
Blonde Ale	2
Mixed-Style Beer	2
English IPA	2
Foreign Extra Stout	2
Saison	2
Foreign Extra Stout	2
Scottish Export	2
Weissbier	2
Märzen	2
American Amber Ale	2
German Pilsner (Pils)	2
Scottish Heavy	2
Specialty IPA: Brown IPA	2
American Stout	2
Australian Sparkling Ale	1
Northern English Brown	1
Imperial Stout	1
Autumn Seasonal Beer	1
Traditional Bock	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Belgian Specialty Ale	1
Imperial IPA	1
Irish Red Ale	1
Belgian Golden Strong 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
California Common Beer	1
Belgian Dubbel	1
Old Ale	1
Double IPA	1
Kentucky Common	1