LalBrew® London™ English-Style Ale Yeast

$158.00

LalBrew London™ is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. 

LalBrew London™ was selected from the Lallemand Yeast Culture Collection and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew London™ may also be used in the production of Ciders.

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SKU: LalBrew® London™ Category:

Description

Quick Facts

Beer Styles: English-style ales, pale ales

Aroma: Fruity, estery, malt

Attenuation: Medium

Fermentation Range: 65-72°F (18-22°C)

Flocculation: Low

Alcohol Tolerance: 12% ABV

Pitching Rate: 50-100g/hL to achieve a minimum of 2.5-5 million cells/mL

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew London™ Yeast:

  • Percent solids: 93% – 97%
  • Viability: ≥ 5 x 109 CFU per gram of dry yeast
  • Wild Yeast: < 1 per 106 yeast cells
  • Diastaticus: Undetectable
  • Bacteria: < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 68°F (20°C) LalBrew London™ yeast exhibits:

  • Vigorous fermentation that can be completed in 3 days.
  • Medium attenuation and low flocculation.
  • Neutral to slightly fruity and estery flavor and aroma, allowing malt aromas and flavors to shine through.
  • The optimal temperature range for LalBrew London™ yeast when producing traditional styles is 65°F (18°C) to 72°F (22°C).

Lag phase, total fermentation time, attenuation, and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

If you have questions, please don’t hesitate to contact us.

Why Dry Yeast?

Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.

When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.

Additional information

Weight 1 lbs

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