LalBrew Windsor yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew Windsor, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation70 % (medium)
Alcohol tolerance12 % ABV
Fermentation temp15 to 22 C (59 to 72 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting English ale |
| Fermentation temperature | 15 to 22 C (59 to 72 F) |
| Apparent attenuation | 70 % (medium) |
| Alcohol tolerance | 12 % ABV |
| Flocculation | Low |
Notes
Recommended for English mild, sweet stout, Irish red, brown ale, bitter.
Character: Fruity, estery, full-bodied English character.
A lower-attenuating English strain that leaves body and residual sweetness, which is the point for milds and sweet stouts. It does not ferment maltotriose, so it finishes higher than Nottingham on the same wort; do not use it where you want a dry high-gravity beer.