Lallemand American East Coast (New England)

Lallemand New England Ale Yeast 11g

Packed from the large microbrewery pitch in foil and vac packed to allow you to experience this amazing new yeast

Suitable Beer Styles:

• NEIPA,
• East coast style ales

Temperature Range

• 15 - 22°C (59 - 72°F)

Aroma

• Fruity, especially tropical and stone fruits

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of London yeast:

• Percent solids: 93% - 97%
• Viability: ≥ 1 x 10⁹ CFU per gram of dry yeas
• Wild Yeast: < 1 per 10⁶ yeast cells.
• Diastaticus: Undetectible
• Bacteria: <1 per 10⁶ yeast cells

Finished product is released to the market only after passing a rigorous series of tests. *According to the ASBC and EBC methods of analysis.*See data sheets for details

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM New England 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
• The optimal temperature range for LalBrewTM New England yeast when producingtraditional 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.