Windsor Yeast Lallemand
All YeastsYeast Profile
Prevalence
0.2%
Type
Ale
Form
Dry
Lab
Lallemand
Flocculation
Very High
Species
Saccharomyces cerevisiae
Best For
Ales
Clean, well balanced finish. Yeast produces an estery ale with a slighly fresh yeast flavor. Not as quick as the Nottingham. Some bannana aroma.
Lab Guidance
Temp
Atten. 72%
In Practice
Atten. 74.5%
Ferm. 20°C
median with IQR
Common Styles
- 2% English Porter
- 1% British Brown Ale
- 1% Sweet Stout
- 1% Oatmeal Stout
- 1% Ordinary Bitter
- 1% Strong Bitter
- 1% Dark Mild
- 1% Best Bitter
- 1% American Brown Ale
- 1% Irish Red Ale
- 1% American Porter
- 0% Imperial Stout
- 0% American Amber Ale
- 0% American Pale Ale
- 0% American IPA
% of [style] recipes using this yeast strain