Lallemand New England Yeast

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New England

American East Coast Ale Yeast

Lallemand LalBrew

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

BEERS TO BREW: NEIPA, IPA, Tropical Ale, East Coast Style Ales, fruity ales.

INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.

FERMENTATION: Ideally at 15-22°C

PITCHING: 11g per 20L to achieve a minimum of 2.5 - 5 million cells/mL

ATTENUATION: Medium to High.

FLOCCULATION: Medium.

SEDIMENTATION: Medium. 

 TYPICAL ANALYSIS:

Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Pathogenic micro-organisms: in accordance with regulation