Lallemand Brewing Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.
Pack Sizes:
- 11g Sachet
- 500g Brick (SAVE 15% OFF 11g Sachet Price)
Microbiological Properties:
Classified as a Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of Nottingham Yeast: Percent solids 93% – 97% Living Yeast Cells ≥ 5 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 Standard Conditions Wort at 20°C (68°F) Nottingham yeast exhibits: Vigorous fermentation that can be completed in 4 days High Attenuation and High Flocculation Neutral to slightly fruity and estery flavor and aroma The optimal temperature range for Nottingham yeast when producing traditional styles is 10°C (50°F)* to 22°C (72°F) *at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Beer Styles:
- wide variety of ales
Aroma:
- slightly fruity, neutral
Attenuation:
- high
Fermentation Range:
- 10 - 22°C (50 - 72°F)
Flocculation:
- high
Alcohol Tolerance:
- 14% ABV
Pitching Rate:
- 50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Flavour and Aroma:
Usage:
Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied. For Nottingham yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort. A pitching rate of 50g per 100L of wort to achieve a minimum of 2.5 million viable cells per ml A pitching rate of 100g per 100L of wort to achieve a minimum of 5 million viable cells per ml The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions Nottingham has an ABV tolerance of 14%. For beers above 14%, the yeast will require a nutrient such as 1g/hL of Servomyces. A pitching rate of 25g per 100L of Nottingham can be used in the production of Ciders. Find your exact recommended pitching rate with the Pitch Rate Calculator in the Brewers Corner at www.lallemandbrewing.com
Rehydration:
Rehydration of Nottingham is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust temperature to that of the wort and inoculate without delay. Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors. Nottingham yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.
Storage:
Nottingham yeast should be stored dry below 10C° (50°F).