LalBrew Premium Series - New England Yeast x 11g
KL13604
Technical Data Sheet - New England
LalBrew 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 LalBrewTM New England 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.
LalBrew 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 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.
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 perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.
Microbiological Properties
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
Brewing Properties
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.
The document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.
Lallemand IPA Yeast - Best Practices
To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.
The benefits of using yeast nutrient are described in the pdf and video below:
Overall rating: 4.9444447 / 5 from 18 reviews.
Review topics: [yeast, neipa].
"Kegland recommended I co-pitch Verdant yeast with this New England yeast, to help reduce any lag in the Verdant I have experienced in the past, whilst preserving the desirable esters from Verdant. Looking forward to trying in the near future."
"I hope the beer comes out amazing because you have need twice as much of this yeast than other strains. I have heard good things so we will give it a go!"
"Always reliable for any NEIPA I have brewed, never disappointed"
"Long expiry date"
"Easy drinking yeast and also good if you are going to make an ipa and look to drink it fairly soon after racking. Not too many off flavours that need to be cleaned up as opposed to some of the other lallemand yeast strains I found"
"Quick to ferment."
"Great for making super juicy NEIPAs"
"Great yeast for IPAs and NEIPAs. Fruity flavour that compliments a fruity hop profile. If you like Verdant IPA yeast give this one a crack"
"This Yeast has been so predictable and consistent in producing great tasty NEIPA's for me in record time. Check that RAPT data!"
"Yes please 😁"
