LalBrew - Nottingham Ale Yeast

Malt Forward, Low Ester British Ale Yeast

LalBrew NottinghamTM is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, LalBrew NottinghamTM can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew NottinghamTM is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.

BREWING PROPERTIES

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew NottinghamTM yeast exhibits:

Vigorous fermentation that can be completed in 4 days. High Attenuation and High Flocculation.
Neutral to slightly fruity and estery flavor and aroma.

The optimal temperature range for LalBrew NottinghamTM yeast when producing traditional styles is 10°C (50°F)* to 22°C (72°F) *at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

BEER STYLES

wide variety of ales

AROMA

slightly fruity, neutral

ATTENUATION

high

FERMENTATION RANGE

10 - 22°C (50 - 72°F)

FLOCCULATION

high

ALCOHOL TOLERANCE

14% ABV

PITCHING RATE

50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL