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
Best Bitter	26
American Pale Ale	25
Specialty IPA: New England IPA	24
American Porter	21
British Brown Ale	20
Experimental Beer	19
Irish Red Ale	19
Strong Bitter	17
Dark Mild	15
Mild	14
Oatmeal Stout	12
British Golden Ale	12
Sweet Stout	10
American Brown Ale	10
Ordinary Bitter	10
Robust Porter	10
English Porter	9
Sweet Stout	9
American Pale Ale	8
Special/Best/Premium Bitter	8
American IPA	8
Extra Special/Strong Bitter (ESB)	8
Brown Porter	7
Oatmeal Stout	7
Irish Stout	7
American Amber Ale	7
Scottish Export 80/-	6
American Brown Ale	6
Winter Seasonal Beer	6
Russian Imperial Stout	6
Dry Stout	6
American Light Lager	5
English IPA	5
American Stout	5
Blonde Ale	5
Spice, Herb, or Vegetable Beer	5
Standard/Ordinary Bitter	5
London Brown Ale	4
Wee Heavy	4
British Strong Ale	4
Fruit Beer	3
Scottish Light	3
Old Ale	3
Scottish Heavy	3
Alternative Sugar Beer	3
Saison	2
American Stout	2
Weissbier	2
German Pilsner (Pils)	2
Mixed-Style Beer	2
Blonde Ale	2
Spice, Herb, or Vegetable Beer	2
Foreign Extra Stout	2
Foreign Extra Stout	2
Specialty IPA: Brown IPA	2
English IPA	2
Scottish Export	2
Märzen	2
Autumn Seasonal Beer	1
Australian Sparkling Ale	1
Traditional Bock	1
California Common Beer	1
Double IPA	1
Specialty IPA: Red IPA	1
Burton Ale	1
American Wheat Beer	1
Belgian Specialty Ale	1
Kentucky Common	1
Imperial IPA	1
Northern English Brown	1
Sweet Mead	1
Belgian Dubbel	1
Czech Pale Lager	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
American Amber Ale	1
Strong Scotch Ale	1
Berliner Weisse	1
Southern English Brown	1
Specialty Fruit Beer	1
Berliner Weisse	1
American Barleywine	1
English Barleywine	1
German Leichtbier	1

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