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LalBrew Windsor British Style Ale Yeast (500g)

Item No. 10067-06-11
LalBrew® Windsor ale yeast is a true English strain which produces a balanced, fruity aroma, and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to
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Description

LalBrew® Windsor ale yeast is a true English strain which produces a balanced, fruity aroma, and imparts a slight fresh yeasty flavor.

Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels, and the flavor and aroma characteristics of the best traditional ales.

Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.

Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Windsor yeast exhibits:

  • Vigorous fermentation that can be completed in 3 days
  • Medium attenuation and Low flocculation
  • The optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C (59°F) to 22°C (72°F)
  • Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
  • Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
  • This product has a recommended dosage rate of 50-100 g/hL to achieve a minimum 2.5-5 million cells/mL.
*Note: On average Maltotriose comprises 10-15% of all-malt worts. Fermentation with LalBrew® Windsor will result in a fuller body and some residual sweetness in the finished beer. Brewers may wish to adjust gravities and mash temperatures accordingly.


Flavor & Aroma
Fruity and Estery flavor and aroma, typical of traditional English style ales.


Specifications
Alcohol Tolerance 12
Attenuation Medium
Brand Lallemand
Flocculation Low
Minimum Temperature 15°C/59°F
Maximum Temperature 22°C/72°F
Species S. cerevisiae
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