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.
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