LalBrew New England Ale Yeast – 11g Sachet

LalBrew New England™ Dry Yeast

LalBrew New England™ is an American ale strain (Saccharomyces cerevisiae) specifically chosen for its high-performance fermentation in hazy and “juicy” beer styles. Unlike neutral West Coast strains, this yeast actively contributes to the sensory profile by producing high levels of esters, specifically reminiscent of peach, apricot, and tropical fruit. It is also highly effective at hop bio-transformation; when pitched in the presence of dry hops, it interacts with hop compounds to enhance fruit-forward aromatics. With medium-to-high attenuation and a tendency to remain in suspension, it creates the silky mouthfeel and stable turbidity required for New England IPAs, Hazy Pale Ales, and Double IPAs.

Key Benefits

• Tropical Ester Profile: Naturally produces peach and tropical fruit notes that complement modern hop varieties.
• Bio-transformation: Specifically selected for its ability to enhance hop-derived aromatics through enzymatic activity.
• Style-Accurate Haze: Stays in suspension longer than West Coast strains, supporting a stable, permanent haze.
• Mouthfeel Enhancement: Contributes to a fuller, “juicier” body without leaving the beer cloyingly sweet.
• Vigorous Kinetics: Reliable and fast fermentation, typically reaching terminal gravity within 7 days.

Applications

• Brewing: The premier choice for New England IPA (NEIPA), Hazy IPA, Milkshake IPA, and juicy Pale Ales. It is also excellent for tropical-leaning American Wheat beers.
• Distilling: Can be used for “heavy” fruit-forward grain washes intended for specialty whiskies where a high-ester wash is desired.
• Cider Making: Suitable for “hazy” fruit ciders where a peach or stone fruit yeast character can bridge the gap between apple and tropical flavors.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (to achieve 2.5 – 5 million viable cells/mL).
• Pitching Temperature: Aim to pitch at the lower end of the range (18°C) and allow the temperature to rise naturally to 22°C to maximize ester complexity.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae.
• Attenuation: Medium to High (78% – 83%).
• Flocculation: Medium to Low.
• Alcohol Tolerance: 9% ABV.
• Optimal Temp Range: 15°C – 22°C.
• STA1 (Diastaticus): Negative.
• POF Status: POF Negative.

Storage and Handling

• Storage: Store in a vacuum-sealed package in dry conditions below 4°C.
• Shelf Life: 3 years from the date of manufacture.
• Handling: Use within 3 days once the vacuum seal is broken. To pitch, sprinkle the dry yeast directly onto the surface of the wort. Ensure the wort temperature is above 15°C at the time of pitching.

Summary

LalBrew New England™ is the indispensable tool for the modern “Haze Craze.” By combining specific ester production with bio-transformation capabilities, it allows brewers to achieve the “juice” profile that is otherwise difficult to capture with standard ale strains.