Special/Best/Premium Bitter – All Grain


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.


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.

Malts and Grains

Amount Malt/Grain %
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%


Amount Non-Fermentable Time
5 grams Gypsum (Calcium Sulfate) 75 minutes
1 tbsp 5.2 Stabilizer 75 minutes


Amount Hop Time AA
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


Name Lab/Manufacturer Product ID Amount
Windsor Yeast Lallemand 1000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile


Water Profile Highlands Ranch, Colorado

Fermentation and Aging

7 days @ 70° F
21 days @ 68° F

Breeg’s Windsor Bitter

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 2.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.042 / 10.5° P    
Mash PH:      
Boil PH:      

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