Lallemand Nottingham Beer Yeast 11g
Lallemand Nottingham Ale Yeast 11g
LalBrewTM Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. Nottingham is a relativelyneutral ale strain that is stress tolerant making it a good choice for high gravity, sour andother challenging fermentation conditions.
Suitable Beer Styles:
- Wide variety of ales
- 15 - 22°C (59 - 72°F)
- Slightly fruity, neutral
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Nottingham Yeast:
- Percent solids: 93% - 97%
- Viability: ≥ 5 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) Nottingham yeast exhibits:
- Vigorous fermentation that can be completed in 4 days
- High Attenuation and High Flocculation
- Neutral to slightly fruity and estery flavor and aroma
- The optimal temperature range for Nottingham yeast when producing traditionalstyles is 10°C (50°F)* to 22°C (72°F) *at lower temperature it is possible to ferment lager-stylebeers in all-malt wort within 9 days
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|
|Alcohol tolerance||14% ABV|
|Pitching Rate||50 - 100g/hL to achieve aminimum of 2.5 - 5 million cells/mL|
|Fermentation:||10 - 22°C (50 - 72°F)|
|Download Data Sheets|
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