← Yeast
LalBrew Windsor Ale
Lallemand · ale · Dry
English ale yeast for full-bodied, malty beers with fruity esters. Lower attenuation than US strains leaves residual sweetness and body — a deliberate choice for malt-forward styles.
1 brew
About
An English-style ale yeast that produces a full-bodied, malty beer with fruity ester notes. Its lower attenuation (compared to US strains) leaves more residual sweetness, which is appropriate for malt-forward styles where body matters. Medium-high flocculation gives a moderately clear beer. A classic dry yeast widely used by homebrewers.
Specs
- Attenuation
- 70–75%
- Flocculation
- Medium-high
- Temperature
- 17–23°C
- Alcohol tolerance
- 10% ABV
- Ferment time
- 7–10 days
- Pitch rate
- 1 pack for up to 20 L at <1.065 OG
- Form
- Dry
Recipe pairing
- Grains
- Pale malt, crystal malts, mild adjuncts
- Hops
- Fuggles, East Kent Goldings
- Adjuncts
- Suits styles where residual sweetness is welcome (e.g. it carried a ginger beer here)
- Suited to
- English Bitter, Mild, Cream Ale, American Amber, English Pale Ale
Brewing tips
- Plan for a higher finishing gravity than US-05 would give — adjust the recipe for the residual sweetness.
- Diacetyl can appear at lower temperatures; a diacetyl rest (raise to 20°C for the last day) helps.
- Lower temps push malt and fruit; warmer pushes more esters.
Handling & storage
- Rehydration
- Direct-pitch, or rehydrate at 20°C.
- Storage
- 2–8°C.
- Shelf life
- 2 years refrigerated.
In your brews
Used in 1 batch 2024-09-27
Attenuation (achieved) 74% spec 70–75%
Avg ferment temp 18°C range 17–23°C
ABV range 6% 1 measured