Framed within the newly created LalBrew™ line of products, LalBrew™ New England, is an American East Coast style ale yeast.
LalBrew™ New England is a ready-to-use dried strain of Saccharomyces cerevisiae, specially selected for its specific ability to allow hop flavors and aromas to remain prominent while also providing the fruity notes brewers seek when brewing “East Coast” style ales.
East Coast-style ales a sister style to their West Coast counterpart – but with yeast that naturally produces fruit forward flavors and aromas. Sometimes cloudy, sometimes not, East Coast-style ales are centered around an ideology of a mixed bouquet of fruit and hops on the nose, and a similar blend when tasted.
As with all of our products, LalBrew™ New England can deliver specific desired qualities with unmatched consistency and unparalleled purity.
- 11g Sachet
- 500g Foil Sachet (Brick)
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
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.
Flavour and Aroma:
Instructions for use:
Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied. For LalBrew New England yeast, the recommended pitching rate is 100 grams of active yeast to inoculate 100 liters of wort. A pitching rate of 100g per 100L of wort is required to achieve a minimum of 1 million viable cells per ml. The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.
LalBrew New England can be used in primary fermentation for beers up to 9% ABV. For beers above 9%, the yeast will require a nutrient such as 1g/hL of Servomyces. Find your exact recommended pitching rate with the Lallemand Pitch Rate Calculator in our Brewers Corner at www.lallemandbrewing.com
Rehydration of LalBrew New England 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. LalBrew New England 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 with any other type of yeast according to your brewery’s SOP for yeast handling.
Packaging & Storage:
LalBrew New England yeast should be stored dry below 4°C (39.2°F). LalBrew New England will rapidly lose activity after exposure to air. Do not use 500g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C. Do not use yeast after expiry date printed on the pack.