Description
LalBrew New England 500 g – ale yeast for NEIPA and East Coast ales
LalBrew New England from Lallemand is an American East Coast ale yeast that gives prominent, fruity hop flavour and aroma. It was selected for the ester profile that styles such as New England IPA (NEIPA) are known for, with tropical fruit and stone fruit such as peach. Through the enzyme β-glucosidase, the yeast can promote hop biotransformation and enhance hop flavour and aroma. The 500 g pack is intended for breweries.
Please note: This product is only available in Norway.
Suitable for
- New England IPA (NEIPA)
- other hop-forward East Coast ales
Technical data
- type: Saccharomyces cerevisiae, top-fermenting
- attenuation: medium to high
- flocculation: medium
- fermentation temperature: 15–22°C
- alcohol tolerance: 9% ABV
- pitching rate: 100 g per hl
- pack size: 500 g
In Lallemand's standard wort at 20°C, fermentation is complete in about 7 days, slightly slower than most ale strains. The lag phase can be longer than usual, 18–36 hours.
Frequently asked questions about LalBrew New England
How much yeast do I need?
Lallemand recommends 100 g per hectolitre. 500 g is then enough for 500 litres of wort.
What temperature should the yeast ferment at?
The fermentation temperature is 15–22°C.
Why does it take time before fermentation starts?
LalBrew New England can have a lag phase of 18–36 hours, and fermentation takes a little longer than with most ale strains. This is normal for this strain.
When should I dry hop a NEIPA?
NEIPAs are often dry hopped early, while the yeast is still active. This gives hop biotransformation.
Related
Betaling
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