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 Brown Ale	4
Mild	4
American IPA	4
British Brown Ale	3
Dark Mild	3
Dry Stout	3
Blonde Ale	3
American Porter	3
Standard/Ordinary Bitter	3
No Profile Selected	3
American IPA	2
German Pilsner (Pils)	2
Best Bitter	2
Specialty IPA: New England IPA	2
American Amber Ale	2
Alternative Sugar Beer	2
Scottish Export	2
Russian Imperial Stout	2
American Pale Ale	2
American Pale Ale	2
Ordinary Bitter	1
Fruit Beer	1
California Common Beer	1
Brown Porter	1
Experimental Beer	1
Oatmeal Stout	1
Strong Bitter	1
Extra Special/Strong Bitter (ESB)	1
English IPA	1
English Porter	1
Specialty IPA: Brown IPA	1
Special/Best/Premium Bitter	1
American Brown Ale	1
Sweet Stout	1
Sweet Stout	1
Double IPA	1