LalBrew - New England Ale Yeast, 11 g

Hop Accentuating NEIPA Yeast

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.

The optimal temperature range for LalBrew New EnglandTM yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F).

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