Technical Data Sheet - Windsor

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.

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 Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.

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
*According to the ASBC and EBC methods of analysis

Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® 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 LalBrew® 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 ofthe wort.

The document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.

Lallemand IPA Yeast - Best Practices

To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.

The benefits of using yeast nutrient are described in the pdf and video below:

Lallemand - Feeding Yeast for Brewing Success!

 Lallemand Windsor British Style Ale Yeast RAPT Fermentation Profile