Quality Ingredients for Craft Brewers

LalBrew - Windsor (500G)

SKU
DYWI500
   

Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor.

  • DESCRIPTION
  • SPECIFICATION
  • PRICES
  • Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose 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. Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.


    Bewing Properties

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) Windsor yeast exhibits:
    Vigorous fermentation that can be completed in 3 days
    Medium attenuation and Low flocculation
    Fruity and Estery flavor and aroma, typical of traditional English style ales
    The optimal temperature range for 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).
    Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.
    Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.


    Beer Styles

    Fruity English ales, pale ales, porters

    Aroma

    Fruity, estery

    Attenuation

    Medium

    Fermentation Range

    15 - 22°C (59 - 72°F)

    Flocculation

    Low

    Alcohol tolerence

    9% ABV

    Pitching rate

    50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL