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
