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.
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:
• 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.
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