Lallemand Windsor Ale Dried 11g Yeast
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:
- Irish Reds
- English Brown ales
- Sweet Stouts
- 15 - 22°C (59 - 72°F)
- Fruity, estery
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
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
|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|
Delivery from Get Er Brewed
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