LalBrew Windsor (English Ale)
Full-Bodied English Ale • Residual Malty Sweetness • True Pub Character
LalBrew Windsor is a traditional English ale strain prized for producing full-bodied, estery beers with genuine residual sweetness — the soft, malty character of a proper English pub pint. Where modern strains ferment bone dry, Windsor deliberately leaves richness behind.
With 70% attenuation and medium-low flocculation, it is one of the lowest-attenuating dry yeasts available, finishing beers with noticeable body and a rounded, satisfying palate.
Flavor & Aroma Profile
- Full, rich mouthfeel with residual malty sweetness
- Distinctly fruity English ester profile
- Notes of ripe orchard fruit and fresh bread
- Soft, gentle bitterness perception
- Authentic cask-ale character
Fermented cool, Windsor keeps its fruit in check and emphasizes malt depth; at warmer temperatures the esters grow bold and jammy, producing unmistakably English beer. Because it does not ferment maltotriose, the finished gravity stays high regardless — plan recipes around that body.
Brewing Applications
LalBrew Windsor is a staple ingredient in many traditional English styles, including:
- English Mild
- Ordinary and Best Bitter
- Northern English Brown Ale
- Sweet / Milk Stout
- Oatmeal Stout
- English Old Ale
It is also a clever choice for low-alcohol session beers, where its low attenuation keeps flavor and body in a small package.
Usage Recommendations
Pitch one 11 g sachet into 5 gallons of standard-gravity wort, fermenting at 59–72°F. Around 63–65°F gives balanced fruit and malt; warmer fermentation pushes the ester profile toward bold and traditional.
Given its medium-low flocculation, allow extra conditioning time or cold-crash to clear the beer — or blend Windsor with Nottingham, a classic pairing that balances body with a cleaner, brighter finish.
Specifications
- Attenuation: 70%
- Flocculation: Medium-Low
- Fermentation Temperature: 59–72°F
- Format: 11 g dry sachet
- Beer Styles: Milds, bitters, brown ales, sweet stouts, old ales
Whether you're crafting a session mild, a creamy sweet stout, or the kind of malty bitter that defines an English pub, LalBrew Windsor delivers the full body and fruity warmth modern strains have left behind.
Description
Full-Bodied English Ale • Residual Malty Sweetness • True Pub Character
LalBrew Windsor is a traditional English ale strain prized for producing full-bodied, estery beers with genuine residual sweetness — the soft, malty character of a proper English pub pint. Where modern strains ferment bone dry, Windsor deliberately leaves richness behind.
With 70% attenuation and medium-low flocculation, it is one of the lowest-attenuating dry yeasts available, finishing beers with noticeable body and a rounded, satisfying palate.
Flavor & Aroma Profile
- Full, rich mouthfeel with residual malty sweetness
- Distinctly fruity English ester profile
- Notes of ripe orchard fruit and fresh bread
- Soft, gentle bitterness perception
- Authentic cask-ale character
Fermented cool, Windsor keeps its fruit in check and emphasizes malt depth; at warmer temperatures the esters grow bold and jammy, producing unmistakably English beer. Because it does not ferment maltotriose, the finished gravity stays high regardless — plan recipes around that body.
Brewing Applications
LalBrew Windsor is a staple ingredient in many traditional English styles, including:
- English Mild
- Ordinary and Best Bitter
- Northern English Brown Ale
- Sweet / Milk Stout
- Oatmeal Stout
- English Old Ale
It is also a clever choice for low-alcohol session beers, where its low attenuation keeps flavor and body in a small package.
Usage Recommendations
Pitch one 11 g sachet into 5 gallons of standard-gravity wort, fermenting at 59–72°F. Around 63–65°F gives balanced fruit and malt; warmer fermentation pushes the ester profile toward bold and traditional.
Given its medium-low flocculation, allow extra conditioning time or cold-crash to clear the beer — or blend Windsor with Nottingham, a classic pairing that balances body with a cleaner, brighter finish.
Specifications
- Attenuation: 70%
- Flocculation: Medium-Low
- Fermentation Temperature: 59–72°F
- Format: 11 g dry sachet
- Beer Styles: Milds, bitters, brown ales, sweet stouts, old ales
Whether you're crafting a session mild, a creamy sweet stout, or the kind of malty bitter that defines an English pub, LalBrew Windsor delivers the full body and fruity warmth modern strains have left behind.
