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.
Made a 1500ml starter using the new stir plates. Crash cooled to settle. Pitched and fermentation began within four hours. In fact, fermentation was essentially done before the Nottingham brew even reached karausen.
Adjusted water to the London profile with the help of the Brewing Water Chemistry Calculator from Brewer's Friend.
|6.75 pounds||British Maris Otter Pale Malt||90%|
|0.50 pounds||American Wheat Malt||6.7%|
|0.25 pounds||Belgian Special B Malt||3.3%|
|7.50 pounds||Total Grain Weight||100%|
|5 grams||Gypsum (Calcium Sulfate)||75 minutes|
|1 tbsp||5.2 Stabilizer||75 minutes|
|0.40 ounces||Magnum||90 min||14.1%|
|0.50 ounces||Mount Hood||10 min||5.2%|
|1.00 ounces||Mount Hood||0 min||5.2%|
|1.90 ounces||Total Hop Weight|
|Windsor Yeast||Lallemand||1000 ml|
Filtered through standard charcoal system.
|Strike Water Amount:||2.5|
|Strike Water Temperature:|
|Sparge Water Amount:||4.6|
|Sparge Water Temperature:|
|OG:||1.042 / 10.5° P|
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