Dry yeast Lallemand Windsor (11 g)

Dry yeast Lallemand Windsor (11 gr) 

Available for sale in the Polsinelli Enologia store in 11 gram sachets, Lallemand Windsor dry yeast is a suitable product for the production of high fermentation English style beers, such as British Ale, Porter, English Ale, Sweet Stout, Brown Ale. Lallemand Windsor yeast is characterised by low flocculation, a fermentation temperature of 17-21°C and an alcohol tolerance of 9%. Drinks brewed with Lallemand Windsor yeast are full-bodied, structured and have fruity aromas with a slight yeasty aftertaste, sometimes made slightly bitter depending on the type of hops used for fermentation. They tend to have a dark colour, hazy appearance, low alcohol content and easy drinkability. The 11 gram Lallemand Windsor dry yeast is suitable for the production of 23 litres of beer.

Characteristics:

• Aroma profile: Fruity
• Beer styles: British Ale, Porter, English Ale, Sweet Stout, Brown Ale
• Weight: 11 grams
• Origin: English
• Fermentation: High
• Attenuation: Medium
• Fermentation temperature: 15 - 12°C
• Flocculation: Low
• Alcohol tolerance: 9% ABV
• Usage: One 11g sachet per 23lt
• Inoculation rate: 50-100g/Hl to reach a minimum of 2.5 - 5 million cells/ml
• Rehydrate in 100 ml of liquid at 30°-35° C

Microbiological properties:

• Percentage of solids: 93-97%.
• Living yeast cells: ≥ 5 x 109 per gram of dry yeast
• Wild yeast: < 1 per 106 yeast cells* (lysine method)
• Bacteria: < 1 per 106 yeast cells according to ASBC and EBC methods of analysis
• Finished products placed on the market only after passing a rigorous series of tests

Packaging: 11g

Storage: 5°-10° C

Consult our product datasheet