Lalbrew New England East Coast Ale Yeast

Description

Technical data sheet – click here

LalBrewTM New England is an ale strain selected specifically for its fermentative consistency and its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. LalBrewTM New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

Microbiological Properties:

• Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
• Typical Analysis of Lalbrew New England East Coast Ale Yeast:
• Percent solids  93% – 97%
• Living Yeast Cells  ≥  1 x 10⁹ per gram of dry yeast
• Wild Yeast  < 1 per 10⁶ yeast cells
• 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) LalBrewTM New England 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
• Neutral to slightly fruity and estery flavor and aroma
• The optimal temperature range for LalBrewTM New England yeast when producing
  traditional styles is 15°C (59°F)* Lag phase can be longer compared to other ale strains, ranging from 24-36 hours
• Fermentation rate, fermentation time and degree of attenuation are dependent on
  inoculation density, yeast handling, fermentation temperature and nutritional quality of
  the wort.