LalBrew® New England (5.5 grams) ale yeast 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.
DOSAGE / TEMPERATURE
1 G PER 1 LITRE AT IDEALLY 15-22°C
Fruity, tropical and stone fruits
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
WITH PRIOR REHYDRATION:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.