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      • Home /
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      • Lallemand - Danstar /
      • Lallemand LalBrew® New England East Coast American Ale 11g
      Picture of Lallemand LalBrew® New England East Coast American Ale 11g
      Picture of Lallemand LalBrew® New England East Coast American Ale 11g Picture of Lallemand LalBrew® New England East Coast American Ale 11g

      Lallemand LalBrew® New England East Coast American Ale 11g

      Price break at qty 10, 50, and 200
      SKU: BZZZ3649
      WeightHeightLengthWidth
      0.03 lb(s)0.35 inch(es)4.65 inch(es)2.70 inch(es)
      • Overview
      • Attachments

      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.

      Microbiological Properties

      Classified as a Saccharomyces cerevisiae, a top-fermenting yeast.

      Typical Analysis of LalBrew New England™ Yeast:

      • Percent solids  93% – 97%
      • Living Yeast Cells  ≥  1 x 109 per gram of dry yeast
      • Wild Yeast  < 1 per 106 yeast cells
      • 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

      Brewing Properties

      In Lallemand’s 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) to 22°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.

      → Technical Data Sheet

      → Lallemand Biotransformation Best Practices

      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.

      Microbiological Properties

      Classified as a Saccharomyces cerevisiae, a top-fermenting yeast.

      Typical Analysis of LalBrew New England™ Yeast:

      • Percent solids  93% – 97%
      • Living Yeast Cells  ≥  1 x 109 per gram of dry yeast
      • Wild Yeast  < 1 per 106 yeast cells
      • 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

      Brewing Properties

      In Lallemand’s 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) to 22°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.

      → Technical Data Sheet

      → Lallemand Biotransformation Best Practices

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