LalBrew New England
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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.
Read More: The Complete Guide to the “Conan" Strain of Yeast
#stonefruit #peach #apricot #citrus #pineapple #tropical #clean
Brewing Properties of LalBrew New England
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find LalBrew New England anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using LalBrew New England
These are the most popular beer styles that make use of the LalBrew New England yeast:
Hazy IPAs, Pale Ales & IPAs
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