Windsor British-Style Beer Yeast
Fruity, Estery
Overview
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 and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limitedto Milds, Bitters, Irish Reds, English Brown ales, porters and Sweet Stouts.
Quick Facts
Beer Styles
Fruity English Ales, Pale Ales, Porters
Attenuation
Medium
Flocculation
Low
Fermentation Range
15 - 22°C (59 - 72°F)
Alcohol Tolerance
12% ABV
Pitching Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Microbiological Properties
Percent Solids
93% - 97%
Viability
≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast
< 1 per 106 yeast cells
Bacteria
< 1 per 106 yeast cells
Diastaticus
Undetectable
Aroma Evaluation
Red Apple
Tropical
Banana
Green Apple
Clove
Acid
Pepper
Alcoholic
Neutral
Rated by the smell of raw products on a scale of 0-5
