LalBrew Windsor British Style Ale Yeast – 11 g Dry Beer Yeast
Brand: Lallemand
Why Brewers Love It
LalBrew Windsor is a heritage English ale strain prized for its balanced fruity esters and classic pub ale character. It naturally finishes with a fuller body because it does not efficiently metabolize maltotriose, making it perfect for traditional British styles where malt flavor and drinkability matter more than extreme dryness.
Flavor and Aroma Profile
Fruity and estery with notes reminiscent of red or green apple, light banana, and soft tropical hints, supported by a gentle fresh yeasty character. Low hop masking and a malt forward balance yield rounded, full bodied beers.
Best Uses
- Mild and Ordinary to Best Bitter – authentic British session profiles with balanced esters.
- Irish Red and English Brown Ale – malt forward styles with a smooth finish.
- Porter and Sweet Stout – fuller body and gentle fruit support dark malt richness.
- British Pale and Amber Ales – classic pub ale character with moderate attenuation.
Technical Specifications
- Format: Dry yeast
- Packet weight: 11 g
- Species: Saccharomyces cerevisiae
- Apparent attenuation: 65-72% (medium)
- Flocculation: Low
- Fermentation temperature: 59-72 °F (15-22 °C)
- Alcohol tolerance: Up to 12% ABV
- Pitching rate: 50-100 g/hL
- Fermentation speed: Can complete in about 3 days above 63 °F (17 °C) under standard conditions
- Notes: Limited use of maltotriose contributes to fuller body and residual sweetness
Brew Tips
- For drier finishes, mash lower 148-150 °F (64-66 °C) and consider adding 5-10% simple sugar.
- Keep primary in the 64-70 °F (18-21 °C) range for balanced esters; warmer ferments increase fruitiness.
- Expect low flocculation; plan to cold crash and/or fine for faster clarity.
- Aerate well and provide adequate yeast nutrition, especially for moderate to higher gravity worts.
