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Lallemand Windsor Ale Dried 11g Yeast

Lallemand Windsor Ale Dried 11g Yeast
Lallemand Windsor Ale Dried 11g Yeast
£3.80
Ex Tax: £3.17
  • Stock: In Stock
  • Code: GEB1115

Windsor British Style Beer Yeast 11g Wholesale

LalBrew® Windsor ale yeast is a true English strain that 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 fruity English ales, pale ales, porters.

Traditional ales made with LalBrew® BRY-97 include:

  • Milds
  • Bitters
  • Irish Reds
  • English Brown ales
  • Porters
  • Sweet Stouts

Temperature Range

  • 15 - 22°C (59 - 72°F)

Aroma

  • Fruity, estery

Microbiological Properties:

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew® Windsor Yeast:

  • Percent solids: 93% – 97%
  • Living Yeast Cells: < 5 x 109 per gram of dry yeast.
  • Wild Yeast: < 1 per 106 yeast cells
  • Bacteria: < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance. *According to the ASBC and EBC methods of analysis*See data sheets for details

Brewing 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 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.

Analysis Values - Technical Data Sheet
Attenuation Medium
Flocculation Low
Alcohol tolerance 12% ABV
Pitching Rate 500 - 200g/hL to achieve a minimum of 5 - 10 million cells/mL
Fermentation: 15 - 22°C (59 - 72°F)

Download Data Sheets

Download Windsor Yeast Datasheet

Yeast Attributes
Yeast Manufacturer Lallemand

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Delivery from Get Er Brewed

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DELIVERY INFO


Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.


Weight Limits:

The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).


For products or orders over these weights, the PALLET SHIPPING option is available.


We try our utmost to package professionally and keep your items as safe as possible. If your parcel arrives damaged, please ensure you sign for it as received damaged and send us a brief description of what has happened and a few pictures so we can provide the courier with feedback to resolve.


For any more information, please contact us at 0800 2289 433 or send an email to [email protected]