American East Coast Ale Yeast Lallemand 11g
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 ale yeast 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.
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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.
