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 β-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.
Please see PITCHING RATE CALCULATOR HERE
Pitching rate of 1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew New England™ Yeast:
- Percent solids 93% – 97%
- Living Yeast Cells ≥ 1 x 109 per gram of dry yeast
- Wild Yeast < 1 per 106 yeast cells
- Diastaticus Negative
- Bacteria < 1 per 106 yeast cells
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England™ yeast exhibits:
Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.
Medium to high attenuation and Medium flocculation.
Neutral to slightly fruity and estery flavor and aroma.
This strain is POF Negative.
The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F).
Lag phase can be longer when compared with other strains, ranging from 24-36 hours. . 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
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.