recipe for windsor yeast

[delboy]

I want to try out windsor yeast and since this is virgin territory for me i was wondering does anyone have a good recipe that gets the best out of this yeast? Also since its a reasonably low attenuater compared to some of the other dried yeasts whats the best mashing temperature?

[Alton_Bee]

Instead of brewing a "new" (to you) recipe why not try brewing a recipe you know well then you can compare the differences caused by the yeast ?

[oblivious]

its supposed to work well with milds or low gravity biters

[delboy]

Instead of brewing a "new" (to you) recipe why not try brewing a recipe you know well then you can compare the differences caused by the yeast ?

I could do but i run the risk of ending up with an under attenuated overly sweet brew.
I suppose i could use one of my 'drier' recipes and see how it compared

[delboy]

Anyone got a good mild recipe then? I love the sarah hughes ruby mild but im not sure if that large proportion of crystal malt (25 % iirc) in conjunction with windsor would work?
I've never done a mild (never drank any either for that matter apart from sarah hughes at the belfast beer festival) so any input would be appreciated.

[bconnery]

I've been enjoying this one on tap at the moment.

I mashed at 64C because when I have gone higher with Windsor it finishes high, can be very high.
I really like this yeast in all English bitters and pale ales and use it in preference to s04.
Temp will have been 20-22C.
I often ferment Windsor around the higher end to aim for more of the yeast character.

Final gravity for this was 1011.
It does taste just the tiniest bit thin but it is kind of meant to.
I'd drop or use less flaked maize next time probably.
It has a lovely hop flavour to go with the fruity esters from the yeast.

Recipe: Mild Thing III
Brewer: Mooshells
Asst Brewer:
Style: Mild Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 32.00 L
Estimated OG: 1.034 SG
Estimated Color: 34.9 EBC
Estimated IBU: 19.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2500.00 gm Pale Malt - Perle (6.3 EBC) Grain 73.53 %
400.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 11.76 %
200.00 gm Carared (Weyermann) (47.3 EBC) Grain 5.88 %
150.00 gm Amber Malt (43.3 EBC) Grain 4.41 %
100.00 gm Carafa Special II (Weyermann) (817.6 EBC) Grain 2.94 %
50.00 gm Black Malt (Bairds) (1350.0 EBC) Grain 1.47 %
20.00 gm First Gold [7.70 %] (30 min) Hops 16.6 IBU
25.00 gm Goldings, East Kent [4.40 %] (5 min) Hops 3.1 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

[bconnery]

Or else this one. On the dark end for an ordinary bitter but I think this is one of my best english beers to date.
Did not last long in the keg this one.

Mashed at 65C. Fermented at 20C.
Finished at 1012.

Recipe: Golden OrB
Brewer: Mooshells
Asst Brewer:
Style: English Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 31.00 L
Estimated OG: 1.037 SG
Estimated Color: 27.6 EBC
Estimated IBU: 26.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2800.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 83.58 %
250.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 7.46 %
100.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 2.99 %
100.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 2.99 %
100.00 gm Chocolate - Pale (700.0 EBC) Grain 2.99 %
10.00 gm First Gold [7.70 %] (60 min) Hops 11.2 IBU
10.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 6.1 IBU
10.00 gm First Gold [7.70 %] (15 min) Hops 5.6 IBU
10.00 gm Goldings, East Kent [4.20 %] (15 min) Hops 3.0 IBU
10.00 gm Goldings, East Kent [4.20 %] (1 min) Hops 0.3 IBU
10.00 gm First Gold [7.50 %] (1 min) Hops 0.5 IBU

[mysterio]

Jamil's mild was a good one, didn't taste like a 1.036 beer I can tell you. Infact it was oddly filling. Full of complexity though. If I was to do it again I would up the roast malt a bit and drop the crystal slightly... but it's a good recipe as is.

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