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LalBrew NovaLager Brewers Yeast (500g)
18612-06-11
$215.00
Description
LalBrew NovaLager™ is a true bottom fermenting Saccharomyces pastorianus hybrid that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. The distinct flavor profile is very clean, slight esters over a wide temperature range.
This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.
This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.
Specifications
| Attenuation | 78-84% |
| Fermentation Temp Range |
10 - 20°C (50 - 68°F)
|
| Flocculation | Medium |
| Alcohol Tolerance | 13% ABV |
| Pitch Rate | 50-100 g/hL |
| Species | S. cerevisae |
Microbiological Properties
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew NovaLager™ yeast:
| Percent Solids |
93%-97% |
| Viability |
≥ 5 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 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits:
- Vigorous fermentation that can be completed in 6 days.
- High Attenuation and High Flocculation.
- Aroma and flavor is clean with low to medium ester, no sulfur.
- This strain is POF negative.
- The optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 - 20°C (50 - 68°F) .
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.