Lallemand Windsor Ale Dried 11g Yeast

Windsor British Style Beer Yeast 11g Wholesale

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.