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	29
Best Bitter	28
American Pale Ale	27
Specialty IPA: New England IPA	24
Irish Red Ale	24
Experimental Beer	21
British Brown Ale	21
American Porter	20
Strong Bitter	20
Dark Mild	16
Mild	15
British Golden Ale	13
Oatmeal Stout	12
Ordinary Bitter	12
English Porter	11
Brown Porter	10
American Brown Ale	10
Sweet Stout	10
Robust Porter	10
Sweet Stout	9
Special/Best/Premium Bitter	8
Extra Special/Strong Bitter (ESB)	8
American Pale Ale	8
American IPA	8
Irish Stout	7
American Amber Ale	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
Standard/Ordinary Bitter	5
American Stout	5
Blonde Ale	5
English IPA	5
London Brown Ale	4
Wee Heavy	4
Alternative Sugar Beer	3
Scottish Light	3
Scottish Heavy	3
Old Ale	3
Fruit Beer	3
Weissbier	2
Mixed-Style Beer	2
Blonde Ale	2
Foreign Extra Stout	2
Foreign Extra Stout	2
American Stout	2
Saison	2
Scottish Export	2
Spice, Herb, or Vegetable Beer	2
German Pilsner (Pils)	2
Specialty IPA: Brown IPA	2
Märzen	2
English IPA	2
Specialty IPA: Red IPA	1
Burton Ale	1
Traditional Bock	1
Irish Extra Stout	1
American Wheat Beer	1
Belgian Specialty Ale	1
California Common Beer	1
Imperial IPA	1
Northern English Brown	1
Sweet Mead	1
California Common	1
Dunkles Weissbier	1
Witbier	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
Autumn Seasonal Beer	1
Berliner Weisse	1
Strong Scotch Ale	1
American Amber Ale	1
Belgian Golden Strong Ale	1
Irish Red Ale	1
Imperial Stout	1
Australian Sparkling Ale	1

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