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	21
Best Bitter	20
American IPA	20
British Brown Ale	18
American Porter	18
Irish Red Ale	15
Experimental Beer	14
Strong Bitter	13
Mild	13
British Golden Ale	11
Oatmeal Stout	11
Sweet Stout	9
American Brown Ale	8
Ordinary Bitter	7
Dark Mild	7
American IPA	7
Irish Stout	7
American Pale Ale	6
American Brown Ale	6
Extra Special/Strong Bitter (ESB)	6
Robust Porter	6
Special/Best/Premium Bitter	5
English IPA	5
Blonde Ale	5
Dry Stout	5
Russian Imperial Stout	5
English Porter	5
Standard/Ordinary Bitter	5
American Amber Ale	5
London Brown Ale	4
British Strong Ale	4
Oatmeal Stout	4
Sweet Stout	4
Brown Porter	4
American Light Lager	3
Winter Seasonal Beer	3
Alternative Sugar Beer	3
Fruit Beer	3
American Stout	3
Scottish Export	2
American Amber Ale	2
Weissbier	2
Mixed-Style Beer	2
Blonde Ale	2
Foreign Extra Stout	2
Foreign Extra Stout	2
Wee Heavy	2
Saison	2
Specialty IPA: Brown IPA	2
German Pilsner (Pils)	2
English IPA	2
Scottish Heavy	2
Specialty IPA: Red IPA	1
Burton Ale	1
Imperial IPA	1
Scottish Export 80/-	1
Traditional Bock	1
Autumn Seasonal Beer	1
American Wheat Beer	1
Belgian Specialty Ale	1
Australian Sparkling Ale	1
Spice, Herb, or Vegetable Beer	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
Strong Scotch Ale	1
Berliner Weisse	1
California Common Beer	1
American Barleywine	1
English Barleywine	1
Czech Pale Lager	1
Berliner Weisse	1
Specialty Fruit Beer	1
Southern English Brown	1
Double IPA	1
Märzen	1
Belgian Dubbel	1
Scottish Light	1
Old Ale	1