LalBrew WindsorTM ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with LalBrew WindsorTM are usually described as full-bodied, fruity English ales. Brewers choose LalBrew WindsorTM 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 PROPERTIES
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew WindsorTM 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.
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to desired result.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the 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 TOLERANCE
12% ABV
PITCHING RATE
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL