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	20
Best Bitter	20
American IPA	18
American Porter	17
British Brown Ale	16
Irish Red Ale	14
Mild	13
Strong Bitter	13
Oatmeal Stout	11
Experimental Beer	11
Sweet Stout	8
Dark Mild	7
American IPA	7
British Golden Ale	7
Irish Stout	7
American Brown Ale	6
American Brown Ale	6
Ordinary Bitter	6
Standard/Ordinary Bitter	6
Extra Special/Strong Bitter (ESB)	6
English Porter	5
Blonde Ale	5
American Pale Ale	5
Special/Best/Premium Bitter	5
American Amber Ale	5
Dry Stout	5
British Strong Ale	4
Robust Porter	4
London Brown Ale	4
Oatmeal Stout	4
Brown Porter	4
Sweet Stout	4
English IPA	4
Russian Imperial Stout	4
Alternative Sugar Beer	3
Fruit Beer	3
Scottish Heavy	3
Winter Seasonal Beer	3
American Stout	3
American Light Lager	3
Weissbier	2
English IPA	2
Mixed-Style Beer	2
Blonde Ale	2
Foreign Extra Stout	2
Foreign Extra Stout	2
American Amber Ale	2
Specialty IPA: Brown IPA	2
Saison	2
German Pilsner (Pils)	2
Autumn Seasonal Beer	1
Wee Heavy	1
Traditional Bock	1
Australian Sparkling Ale	1
Imperial Stout	1
Irish Red Ale	1
Belgian Golden Strong Ale	1
Burton Ale	1
Scottish Export 80/-	1
Specialty IPA: Red IPA	1
American Wheat Beer	1
Strong Scotch Ale	1
Berliner Weisse	1
American Barleywine	1
English Barleywine	1
Czech Pale Lager	1
Berliner Weisse	1
Scottish Export	1
Specialty Fruit Beer	1
Southern English Brown	1
Märzen	1
Belgian Dubbel	1
Scottish Light	1
Old Ale	1
Double IPA	1
California Common Beer	1