Brew Date
September 7, 2009
Tap Date
October 10, 2009
Attenuation
74% apparent
61% real
Fermentables
British Maris Otter Pale Malt
6.75 lbs|90%
Info
Premium base malt for any beer. Good for pale ales.
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Hops
0.40 oz
Magnum 14.1%
90 min Boil
0.50 oz
Mount Hood 5.2%
10 min Boil
Non-Fermentables
5 grams
Gypsum (Calcium Sulfate) Water Agent
Mash
1 tbsp
5.2 Stabilizer Water Agent
Mash
Yeasts
1 pkg
Windsor Yeast
Lallemand
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Windsor Yeast
Notes
Clean, well balanced finish. Yeast produces an estery ale with a slightly fresh yeast flavor. Not as quick as the Nottingham. Some bannana aroma.
Fermentation and Aging
Water Profile Highlands Ranch, Colorado
General Info
During NHC 2009, I signed up to receive some email newsletters from Seibel. As a reward, they sent me three packets of Danstar yeast: Windsor, Nottingham, and Munich. This brew is 1/2 of my Danstar yeast experiment.
1/2 of a 10 gallon brew session. Identical recipe and process, different yeast strains.
Windsor for this one. From Danstar:
Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity.
So, this version will possibly be more fruity and fuller bodied resulting from a higher finishing gravity. May need to crash cool the fermenter before racking to settle out the yeast.
