LalBrew New England American East Coast Ale Yeast

LalBrew New England American East Coast Ale Yeast

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.

Brewing Properties

In Lallemand Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits:

• Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.
• Medium to high attenuation and Medium flocculation.
• Neutral to slightly fruity and estery flavor and aroma.
• The optimal temperature range for LalBrew New England yeast when producing traditional styles is 15°C(59°F) to22°C(72°F).
• Lag phase can be longer when compared with other strains, ranging from 24-36 hours.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.