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LalBrew London ESB Classic English Ale Yeast (500g)
10030-06-11
$171.00
Description
LalBrew London™ is a true English ale strain selected for its ability to produce authentic, traditional UK beer styles. Fermentation performance is fast and consistent producing moderate esters and lower attenuation due to an inability to metabolize maltotriose. LalBrew London™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. A more subdued yeast character allows the flavors and aromas of malt and hops to shine through in styles such as Extra Special Bitter Pale Ale, Bitter and Mild. LalBrew London™ may also be used in the production of Ciders.
Specifications
| Attenuation | 65-72% |
| Fermentation Temp Range |
Average 18 - 22°C (65 - 72°F)
|
| Flocculation | Low |
| Alcohol Tolerance | 12% ABV |
| Pitch Rate | 50-100 g/hL |
| Species | S. cerevisae |
Microbiological Properties
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® LoNa™ yeast:
| Percent Solids |
93%-97% |
| Viability |
≥ 5 x 10⁹ CFU per gram of dry yeast |
| Wild Yeast | < 1 per 10⁶ yeast cells |
| Diastaticus |
Unpredictable |
| 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) London yeast exhibits:
- Vigorous fermentation that can be completed in 3 days.
- Medium attenuation and Low flocculation.
- Neutral to slightly fruity and estery flavor and aroma, allowing malt aromas and flavors to shine through.
- The optimal temperature range for London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F).
- London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust gravities and mash temperatures according to desired result.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.