LalBrew® Nottingham™ High Performance Ale Yeast

$156.00

LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines.

In addition to these traditional styles, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a relatively neutral ale strain that is stress tolerant, making it a good choice for high gravity, sour, and other challenging fermentation conditions.

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SKU: LalBrew® Nottingham™ Category:

Description

Quick Facts

Beer Styles: Wide variety of ales

Aroma: Slightly fruity, neutral

Attenuation: High

Fermentation Range: 50-72°F (10-22°C)

Flocculation: High

Alcohol Tolerance: 14% 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 Nottingham™ 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 Nottingham™ yeast exhibits:

  • Vigorous fermentation that can be completed in 4 days.
  • High attenuation and high flocculation.
  • Neutral to slightly fruity and estery flavor and aroma.
  • The optimal temperature range for LalBrew Nottingham™ yeast when producing traditional styles is 50°F (10°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.

Additional information

Weight 1 lbs

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