LalBrew New England
| Brand: | Lallemand |
|---|---|
| Type: | Yeast |
| Packet: | Dry |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
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.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
11% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
Medium% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium |
| Optimal Temperature 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. |
59-72° F (15-22° C) |
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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