Lallemand American East Coast Ale Yeast (New England) 11gm

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Lallemand American East Coast Ale Yeast (New England) 11gm

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Sale Price: $9.00
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Estimated Arrival: Between Jul 04 and Jul 06. Anywhere in New Zealand

Lallemand American East Coast Ale Yeast (New England) 11gm

LalBrew New England™ was meticulously chosen as an ale strain that can create a distinct fruity ester profile, ideal for brewing East Coast-style beer. This strain is known to produce tropical and fruity esters, particularly stone fruits such as peach, resulting in a unique flavor profile.

Additionally, LalBrew New England™ possesses a β-glucosidase enzyme that can encourage hop biotransformation, intensifying the hop aroma and flavor. With medium to high attenuation and medium flocculation, LalBrew New England™ is the perfect choice for crafting East Coast-style ales.

MICROBIOLOGICAL PROPERTIES

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

Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

Brewing Properties

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.

Flavour & Aroma

Beer Flavour Wheel

Technical Data Sheet

 Download LalBrew New England™ Technical Data sheet

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