Dry yeast Lallemand New England (11 g)
- Abbaye - 11 gr
- Belle Saison - 11 gr
- BRY-97 - 11 gr
- CBC-1 - 11 gr
- Diamond - 11 gr
- Köln - 11 gr
- Munich Classic - 11 gr
- New England - 11 gr
- Nottingham - 11 gr
- Voss - 11 gr
- Windsor - 11 gr
- Abbaye - 500 gr
- Belle Saison - 500 gr
- BRY-97 - 500 gr
- CBC-1 -500 gr
- Diamond - 500 gr
- Köln - 500 gr
- Munich Classic - 500 gr
- New England - 500 gr
- Nottingham - 500 gr
- Voss - 500 gr
Description
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
