LalBrew New England™ is an ale strain selected 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 the 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.
| Strain | Saccharomyces cerevisiae |
|---|---|
| Beer styles | Altbier, American Wheat, Blonde Ale, Brown Porter, Cream Ale, English Brown Ale, English IPA, Extra Special Bitter, Irish Red Ale, Mild, New England IPA, New England Pale Ale, Old Ale, Special/Best Bitter, Sweet Stout |
| Attenuation | 78-83% |
| Temperature range | 18 - 25°C (64 - 77°F) |
| Flocculation | Medium |
| Aroma | Fruity, especially tropical and stone fruits |
| Alcohol tolerance | 9% ABV |
| Pitching rate | 100 - 200g/hL |
