Lallemand Brewing London ESB English Style Ale Yeast
Lallemand Danstar London ESB is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. Danstar London ESB was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. London ESB may also be used in the production of Ciders.
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of London ESB 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
In Lallemand Standard Conditions Wort at 20°C (68°F) London ESB yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Medium attenuation and Low flocculation
Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through
The optimal temperature range for London ESB yeast when producing traditional styles is 18°C (65°F) to 22°C (72°F)
London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Some brewers that like the flavour profile from the London ESB yeast strain but prefer to fully attenuate the beer so they, either pitch Nottingham ale yeast 24 hours after the London ESB or in the case of a ‘stuck’ AKA finished fermentation then they will make a starter with Nottingham at 25 degrees and then pitch on day 2-3 into the stuck, the Nottingham ale Yeast will ferment the Maltose and complete the fermentation.
Flavour and Aroma:
Dosage 0.5 - 1.0 g/L
Rehydrate Before Use in 100ml (4 oz.) Water at 30-35 C (89-92 F)