LalBrew New England™ – American East Coast Ale Yeast (11g)
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.
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 10^9 per gram of dry yeast
- Wild Yeast < 1 per 10^6 yeast cells
- Bacteria < 1 per 10^6 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
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England™ yeast exhibits:
- 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.
- Medium to high attenuation and Medium flocculation.
- Neutral to slightly fruity and estery flavor and aroma.
- The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 15°C(59°F) to
- Lag phase can be longer when compared with other strains, ranging from 24-36 hours.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.