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	31
American IPA	30
American Pale Ale	27
Irish Red Ale	26
Experimental Beer	25
Specialty IPA: New England IPA	24
American Porter	22
British Brown Ale	21
Strong Bitter	20
Dark Mild	16
Mild	15
British Golden Ale	13
Ordinary Bitter	13
Oatmeal Stout	13
Sweet Stout	11
English Porter	11
Sweet Stout	10
Robust Porter	10
Russian Imperial Stout	10
American Brown Ale	10
Brown 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
Oatmeal Stout	7
American Brown Ale	6
American Light Lager	6
Scottish Export 80/-	6
Winter Seasonal Beer	6
Dry Stout	6
American Stout	5
English IPA	5
Blonde Ale	5
Spice, Herb, or Vegetable Beer	5
Standard/Ordinary Bitter	5
Old Ale	5
British Strong Ale	5
American Stout	4
Wee Heavy	4
London Brown Ale	4
Scottish Light	3
Witbier	3
Scottish Heavy	3
Alternative Sugar Beer	3
Fruit Beer	3
German Pilsner (Pils)	2
Weissbier	2
Imperial Stout	2
Mixed-Style Beer	2
Blonde Ale	2
Saison	2
Foreign Extra Stout	2
Foreign Extra Stout	2
Scottish Export	2
Spice, Herb, or Vegetable Beer	2
Märzen	2
English IPA	2
Specialty IPA: Brown IPA	2
Imperial IPA	1
Northern English Brown	1
Sweet Mead	1
California Common	1
Belgian Specialty Ale	1
Semi-Sweet Mead	1
American Wheat Beer	1
Burton Ale	1
Specialty IPA: Red IPA	1
Irish Extra Stout	1
Specialty IPA: Black IPA	1
English Barleywine	1
California Common Beer	1
Double IPA	1
Kentucky Common	1
Belgian Dubbel	1
Southern English Brown	1
Specialty Fruit Beer	1
Berliner Weisse	1
Czech Pale Lager	1
Traditional Bock	1
American Barleywine	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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