Lallemand LalBrew New England Yeast – 11g
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.
Quick facts
- Strain: Saccharomyces cerevisiae
- Beer styles: Altbier, American Wheat, Blonde Ale, Brown Porter, Cream Ale, English Brown Ale, English IPA, Extra Special Bitter, Irish Red Ale, Mild, New England IPA, New England Pale Ale, Old Ale, Special/Best Bitter, Sweet Stout
- Attenuation: 78-83%
- Temperature range: 18 – 25°C (64 – 77°F)
- Flocculation: Medium
- Aroma: Fruity, especially tropical and stone fruits
- Alcohol tolerance: 9% ABV
- Pitching rate: 100 – 200g/hL
Compare speciality LalBrew yeast strains
These strains are designed for very different fermentation profiles and are not direct substitutes. Match the yeast to the beer style and intended temperature range, then follow the current sachet directions for pitching and fermentation.
- LalBrew Farmhouse — a non-diastatic saison strain with clove, pepper and tropical-fruit character.
- LalBrew Munich Classic — a Bavarian wheat-beer strain producing fruity banana and spicy clove character.
- LalBrew Voss — a fast Norwegian kveik strain suited to warm fermentation, with subtle orange and citrus notes.
| Weight | 0.1 kg |
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