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Lalbrew New England East Coast Ale Yeast

2.85 99.65 
In stock


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
  • 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.

Additional information

Weight N/A
Weight options:

500g, 11g