Your Cart is Empty

shop parts
  • shop raw goods
  • Learn
  • LalBrew Windsor British Style Ale Yeast (500g)



    LalBrew Windsor™ is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Beers created with LalBrew Windsor™ are usually described as full-bodied, fruity English ales. LalBrew Windsor™ is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.


    Attenuation 65-72%
    Fermentation Temp Range
    15 - 25°C (59 - 77°F)
    Flocculation Low
    Alcohol Tolerance 12% ABV
    Pitch Rate 50-100 g/hL
    Species S. cerevisae


    Microbiological Properties

    Classied as Saccharomyces cerevisiae, a top fermenting yeast.
    Typical Analysis of LalBrew Voss™ yeast:

    Percent Solids



     5 x 10 CFU per gram of dry yeast

    Wild Yeast < 1 per 10 yeast cells
    Wild Yeast Media This strain is known to grow on some wild yeast media including LWYM and LCSM.



    < 1 per 10 yeast cells

    Finished product is released to the market only after passing a rigorous series of tests
    *See specifications sheet for details

    Brewing Properties

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Windsor™ yeast exhibits:

    • 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 LalBrew Windsor™ yeast when producing traditional styles is 15 - 25°C (59 - 77°F).
    • LalBrew 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.

    Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.