Fruity English esters and a body you can lean on. Windsor leaves maltotriose alone, so your bitter, mild or sweet stout finishes full and rounded instead of thin.
Attenuation 65–72 % · 15–25 °C · Low flocculation · 12 % ABV · Full body · 50–100 g/hL · 11 g sachet
What it does in your beer
Windsor gives the fruity, estery flavour and aroma of traditional English ales. It doesn't ferment the sugar maltotriose, so attenuation stops at 65–72 % and the beer keeps its body. At 20 °C in Lallemand's standard wort it's finished in about 3 days.
Flocculation is low, so give it time to settle before you package. Lallemand points it at milds, bitters, Irish reds, English brown ales, porters and sweet stouts.
At a glance
| Manufacturer | Lallemand |
| Strain / type | British-style ale yeast, top-fermenting (Saccharomyces cerevisiae) |
| Heritage | One of Lallemand's original Heritage Strains (1992) |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Apparent attenuation | 65–72 % |
| Flocculation | Low |
| Fermentation temperature | 15–25 °C |
| Alcohol tolerance | 12 % ABV |
| Maltotriose | Not fermented — fuller body |
| Aroma | Fruity, estery |
| Dosage | 50–100 g/hL |
| Rehydration | Optional — no significant difference for Windsor |
How much for a 20 L batch
Lallemand's rate is 50–100 g/hL, which for 20 L means 10–20 g — one to two 11 g sachets (approx.).
Lallemand adds that high-gravity, high-adjunct or high-acidity worts may need more yeast and extra nutrients; for an ordinary bitter, one sachet is inside the range.
How to use
- Bring the wort to 15–25 °C and scatter the yeast over the surface as the fermenter fills — dry pitching is Lallemand's preferred method.
- Rehydrate if you like: Lallemand reports no significant difference in fermentation performance for Windsor.
- Plan your recipe around a higher final gravity than a highly attenuative strain would give; the unfermented maltotriose is where the body comes from.
- Finished in about 3 days at 20 °C, but low flocculation means clearing takes longer — don't rush it into the bottle.
Pairs well with
Brewing a best bitter? Try it with Crisp Finest Maris Otter and East Kent Golding.
Sweet stout on the list? Add lactose and Weyermann® CARAFA® Type 3.
Storage & shelf life
- Lallemand specifies dry storage below 4 °C in the sealed vacuum pack, so it lives in the fridge.
- After opening: reseal, keep below 4 °C, use within 3 days.
- The expiry date on the sachet is the limit.
Food information
- Name: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Windsor™
- Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
- Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- Lower attenuation is a feature here, not a stuck fermentation — Windsor is built to leave body behind.
- Each sachet holds 11 g of active dry yeast.
- This sachet travels from our partner warehouse in the Czech Republic and may arrive apart from the rest of your order.
FAQ
Why does my Windsor beer finish sweeter than with other yeasts?
Windsor doesn't ferment maltotriose, so apparent attenuation is 65–72 %. That's what gives English ales their full body.
How many sachets of Windsor for 20 L?
One to two: 50–100 g/hL equals 10–20 g for 20 L.
Dry pitch or rehydrate?
Either. Lallemand prefers dry pitching and reports no significant difference in fermentation performance for Windsor.
Can I use it in an IPA?
Lallemand lists English IPA — and New England IPA and pale ale — among its styles.