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LalBrew New England American East Coast Ale Yeast (500g)
10413-06-11
$184.00
Description
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.
Specifications
| Attenuation | 78-83% |
| Fermentation Temp Range |
18 - 25°C (64 - 77°F)
|
| Flocculation | Medium |
| Alcohol Tolerance | 9% ABV |
| Pitch Rate | 100-100 g/hL |
| Species | S. cerevisae |
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 |
Negative |
| Bacteria |
< 1 per 10⁶ yeast cells |
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Munich Classic™ 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.
- This strain is POF negative.
- The optimal temperature range for LalBrew New England™ yeast when producing
traditional styles is 18 - 25°C (64 - 77°F). - Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.
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.