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
Best Bitter	29
American IPA	29
American Pale Ale	27
Irish Red Ale	25
Specialty IPA: New England IPA	24
American Porter	22
Experimental Beer	22
British Brown Ale	21
Strong Bitter	20
Dark Mild	16
Mild	15
British Golden Ale	13
Ordinary Bitter	13
Oatmeal Stout	12
English Porter	11
Sweet Stout	11
American Brown Ale	10
Sweet Stout	10
Brown Porter	10
Robust Porter	10
American Pale Ale	8
Special/Best/Premium Bitter	8
American Amber Ale	8
Extra Special/Strong Bitter (ESB)	8
American IPA	8
Irish Stout	7
Winter Seasonal Beer	6
Oatmeal Stout	6
Russian Imperial Stout	6
Dry Stout	6
Scottish Export 80/-	6
American Brown Ale	6
British Strong Ale	5
American Light Lager	5
Spice, Herb, or Vegetable Beer	5
American Stout	5
Standard/Ordinary Bitter	5
Blonde Ale	5
English IPA	5
Wee Heavy	4
London Brown Ale	4
Alternative Sugar Beer	3
Scottish Light	3
Scottish Heavy	3
Fruit Beer	3
Old Ale	3
Foreign Extra Stout	2
Saison	2
Imperial Stout	2
Weissbier	2
Mixed-Style Beer	2
Blonde Ale	2
German Pilsner (Pils)	2
Foreign Extra Stout	2
American Stout	2
English IPA	2
Scottish Export	2
Specialty IPA: Brown IPA	2
Spice, Herb, or Vegetable Beer	2
Märzen	2
Witbier	2
Belgian Specialty Ale	1
Semi-Sweet Mead	1
Irish Extra Stout	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Northern English Brown	1
California Common Beer	1
California Common	1
Sweet Mead	1
Imperial IPA	1
American Barleywine	1
Belgian Dubbel	1
Kentucky Common	1
Double IPA	1
Southern English Brown	1
Specialty Fruit Beer	1
Berliner Weisse	1
Czech Pale Lager	1
English Barleywine	1
Traditional Bock	1
Berliner Weisse	1
Strong Scotch Ale	1
American Amber Ale	1
Belgian Golden Strong Ale	1
Irish Red Ale	1
Australian Sparkling Ale	1
Autumn Seasonal Beer	1

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