LalBrew New EnglandTM 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 EnglandTM will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New EnglandTM can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New EnglandTM exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New EnglandTM yeast exhibits:
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. Fruity aroma, notably tropical and stone fruit.
Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew New EnglandTM directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
BEER STYLES
NEIPA, east coast style ales
AROMA
fruity, especially tropical and stone fruits
ATTENUATION
medium to high
FERMENTATION RANGE
15 - 22°C (59 - 72°F)
FLOCCULATION
medium
ALCOHOL TOLERANCE
9% ABV
PITCHING RATE
100-200g/hL to achieve a minimum of 1-2 million viable cells/mL