Danstar Windsor Ale (11 g)

Utilizing Lalbrew Windsor and Ladbrew London for Fermentation prevents the metabolism of maltotriose further limiting alcohol production by Fermentation.

Otherwise, use this for low alcohol brews.

Step 1 Mash a well modified Ale malt at an initial temp between 78-82C
Step 2 Target a low OG between 1.020 -1.027 5.1-6.8 Plato
Step 3 Lauter as normal but ensure pH and gravity remain within normal brewing Levels 5.1 - 5.4 pH
Step 4 Boil as normal and maintain pH Levels above
Step 5 Ferment using maltoriose negative yeasts such as this one to lower the potential alcohol yield.

3,55 €

322,73 € per 1 kg

incl. 7% VAT , plus (Hefe)

From	Unit price / 11g (11,00 g)	Base price
5	3,33 €*	302,72 € per Kg
10	3,15 €*	286,36 € per Kg

11g

Available immediately
Delivery time: 1 - 2 Days* (Other countries)

SKU: GAR-089
Shelf life: 31.01.2024
GTIN: 5708046114693
Category: Top Fermenting
Manufacturers: Lallemand

Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer.

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 & aroma characteristics of the best traditional ales.

Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

Notes:

Microbiological Properties:

• Classified as Saccharomyces cerevisiae.
• A top fermenting yeast.
• The typical analysis of the active dried strain:
Percent solids 93%–95%
Living yeast cells 7 x 109 per gram of dry yeast
Wild yeast < 1 per 106 yeast cells (Lysine method)*
Bacteria < 1 per 106 yeast cells*
• Finished product is released to the market only after passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.