Description
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 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
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
Data Sheet: Windsor British-Style Beer Yeast
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