Lallemand New England Ale Yeast 500g
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- Code: GEB2345
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Lallemand New England Ale Yeast 500g
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:
- NEIPA,
- East coast style ales
Temperature Range
- 15 - 22°C (59 - 72°F)
Aroma
- Fruity, especially tropical and stone fruits
Microbiological Properties
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
Brewing Properties
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 |
| Flocculation | Medium |
| 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 | |
|---|---|
Download New England best practices-Biotransformation Datasheet |
| Yeast Attributes | |
| Yeast Manufacturer | Lallemand |
Delivery from Get Er Brewed
Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.
Please click on the link below for more information on the available delivery services.
DELIVERY INFO
Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.
Weight Limits:
The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).
For products or orders over these weights, the PALLET SHIPPING option is available.
We
try our utmost to package professionally and keep your items as safe as
possible. If your parcel arrives damaged, please ensure you sign for it
as received damaged and send us a brief description of what has happened
and a few pictures so we can provide the courier with feedback to
resolve.
For any more information, please contact us at 0800 2289 433 or send an email to [email protected].
