Windsor Ale (500 g)
Item No.34-15044W
Price $200.5
Price Per 500 gram
Excl. Tax
Available
500 gram
Description
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.
•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 Windsor yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)
Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to desired result.
•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.
•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 Windsor yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)
Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to desired result.
Specifications
- Alcohol Tolerance
- 12%
- Maximum Temperature
- 22°C
- Minimum Temperature
- 15°C
- Species
- Saccharomyces cerevisiae
Windsor Ale (500 g)
Item No.34-15044W
Price $200.5
Price Per 500 gram
Excl. Tax
Available
500 gram
Description
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.
•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 Windsor yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)
Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to desired result.
•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.
•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 Windsor yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)
Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to desired result.
Specifications
- Alcohol Tolerance
- 12%
- Maximum Temperature
- 22°C
- Minimum Temperature
- 15°C
- Species
- Saccharomyces cerevisiae