Lallemand New England Ale Yeast 11g
Packed from the large microbrewery pitch in foil and vac packed to allow you to experience this amazing new yeast
LalBrewTM New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrewTM New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrewTM New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
Suitable Beer Styles:
- East coast style ales
- 15 - 22°C (59 - 72°F)
- Fruity, especially tropical and stone fruits
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of London yeast:
- Percent solids: 93% - 97%
- Viability: ≥ 1 x 109 CFU per gram of dry yeas
- Wild Yeast: < 1 per 106 yeast cells.
- Diastaticus: Undetectible
- Bacteria: <1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests. *According to the ASBC and EBC methods of analysis.*See data sheets for details
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM New England yeast exhibits:
- Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
- Medium to High Attenuation and Medium Flocculation
- The optimal temperature range for LalBrewTM New England yeast when producingtraditional styles is 15°C (59°F)* to 22°C (72°F)
- Lag phase can be longer compared to other ale strains, ranging from 18-36 hours
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
|Analysis Values - Technical Data Sheet
|Attenuation||Medium to High|
|Alcohol tolerance||9% ABV|
|Pitching Rate||100g/hL to achieve aminimum of 1 million viable cells/mL|
|Fermentation:||15 - 22°C (59 - 72°F)|
|Download Data Sheets|
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