LalBrew® New England™ American East Coast Ale Yeast

$158.00

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 beta-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.

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SKU: LalBrew® New England™ Category:

Description

Quick Facts

Beer Styles: NEIPA, East Coast-style ales

Aroma: Fruity, especially tropical and stone fruits

Attenuation: Medium to High

Fermentation Range: 59-72°F (15-22°C)

Flocculation: Medium

Alcohol Tolerance: 9% ABV

Pitching Rate: 100-200g/hL to achieve a minimum of 1-2 million cells/mL

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew New England™ Yeast:

  • Percent solids: 93% – 97%
  • Viability: ≥ 1 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 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.
  • Fruity aroma, notably tropical and stone fruit.
  • The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 59°F (15°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. Our research suggests that pitching LalBrew New England™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.

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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