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. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, porters and Sweet Stouts.
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of 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
*According to the ASBC and EBC methods of analysis
- 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 of the wort.
Flavor and aroma:
Download Windsor Technical Data Sheet
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