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 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.