Dry yeast Lallemand New England (11 g)

Dry yeast Lallemand New England (11 gr)

Lallemand New England dry yeast in an 11 gram pack is recommended for top-fermenting American-style beers such as Neipa and East Coast Ale, which are characterised by light to medium-dark colours, a cloudy appearance and full-bodied, fresh flavours. Lallemand's New England dry ale yeast imparts hints of fruit, particularly tropical and peach. Lallemand New England top-fermented yeast has medium to high attenuation, a fermentation temperature of 15 - 22°C (59 - 72°F) and medium flocculation. Lallemand New England is a dry yeast with an alcohol tolerance of 9% ABV and an inoculation rate of 100g/Hl to achieve a minimum of 1 million cells/ml.

Characteristics:

• Aroma profile: Fruity, particularly tropical fruit and peach
• Beer styles: NEIPA, East Coast Ale
• Attenuation: Medium/High
• Fermentation Temperature: 15 - 22°C (59 - 72°F)
• Flocculation: Medium
• Alcohol tolerance: 9% ABV
• Inoculation rate: 100g/Hl to achieve a minimum of 1 million cells/ml
• Rehydrate in 100 ml of liquid at 30°-35° C (86°-35° F).

Microbiological properties:

• Percentage of solids: 93-97%.
• Living yeast cells: ≥ 5 x 109 per gram of dry yeast
• Wild yeast: < 1 per 106 yeast cells* (lysine method)
• Bacteria: < 1 per 106 yeast cells according to ASBC and EBC methods of analysis
• Finished products placed on the market only after passing a rigorous series of tests

Packaging: 11g

Storage: 5°-10° C

Consult our product datasheet