Lallemand Lalbrew – New England Dry Yeast

Name: Lallemand - Lalbrew New England - THAIBREWSHOP
SKU: 4danstarNewEngland
Price: 170.00 THB
Availability: InStock

฿170.00

In stock

SKU: 4danstarNewEngland Categories: Ale Yeast, All Products, Beer Yeast, BREWING INGREDIENT, Lallemand, Yeast (Beer, Wine, Spirits) Tags: england, lalbrew, lallemand, ne, new

Lallemand Lalbrew – New England (American East Coast) Yeast

LalBrew® New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew® New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® 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 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) 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.

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.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.