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 Pale Ale	24
Specialty IPA: New England IPA	19
Best Bitter	18
American IPA	16
British Brown Ale	16
American Porter	15
Strong Bitter	13
Mild	13
Irish Red Ale	12
Experimental Beer	8
Dark Mild	7
Sweet Stout	7
Standard/Ordinary Bitter	6
Extra Special/Strong Bitter (ESB)	6
Oatmeal Stout	6
Irish Stout	6
American Brown Ale	6
American IPA	6
American Brown Ale	5
Blonde Ale	5
Special/Best/Premium Bitter	5
American Amber Ale	5
Dry Stout	5
English IPA	4
English Porter	4
Robust Porter	4
London Brown Ale	4
Russian Imperial Stout	4
British Strong Ale	4
Sweet Stout	4
Ordinary Bitter	4
Brown Porter	4
American Light Lager	3
British Golden Ale	3
Alternative Sugar Beer	3
Fruit Beer	3
Oatmeal Stout	3
American Pale Ale	3
Foreign Extra Stout	2
Blonde Ale	2
Mixed-Style Beer	2
Weissbier	2
American Amber Ale	2
Scottish Heavy	2
Winter Seasonal Beer	2
American Stout	2
German Pilsner (Pils)	2
Specialty IPA: Brown IPA	2
Scottish Export 80/-	1
Belgian Dubbel	1
Traditional Bock	1
Autumn Seasonal Beer	1
Wee Heavy	1
Australian Sparkling Ale	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
California Common Beer	1
Strong Scotch Ale	1
Berliner Weisse	1
Double IPA	1
Foreign Extra Stout	1
English IPA	1
American Barleywine	1
English Barleywine	1
Czech Pale Lager	1
Berliner Weisse	1
Scottish Export	1
Old Ale	1
Specialty Fruit Beer	1
Southern English Brown	1
Märzen	1
Scottish Light	1