LalBrew PREMIUM SERIES New England ale yeast, 11g sachet
NOTICE: If you are ordering a few sachets of yeast to be sent via Canada Post, we can now ship to you via Lettermail for $2.50 per 100g. This is for dry yeast only, and up to a total weight of 100g per envelope. If you would like to use this option, select Lettermail on checkout!
LalBrew® 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 LalBrew® New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
Microbiological Properties
- Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
- Typical Analysis of LalBrew® New England Yeast:
- Percent solids 93% – 97%
- Living Yeast Cells ≥ 1 x 109 per gram of dry yeast
- Wild Yeast < 1 per 106 yeast cells
- 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
Brewing Properties
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In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® New England yeast exhibits:
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Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.
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Medium to high attenuation and Medium flocculation.
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Neutral to slightly fruity and estery flavor and aroma.
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The optimal temperature range for LalBrew® New England yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F).
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Lag phase can be longer when compared with other strains, ranging from 24-36 hours.
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Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Flavour and Aroma
