LalBrew New England yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew New England, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation78 to 83 %
Alcohol tolerance9 % ABV
Fermentation temp18 to 25 C (64 to 77 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting ale |
| Fermentation temperature | 18 to 25 C (64 to 77 F) |
| Apparent attenuation | 78 to 83 % |
| Alcohol tolerance | 9 % ABV |
| Flocculation | Medium |
Notes
Recommended for NEIPA, hazy pale ale, American fruit-forward ale.
Character: Fruit-forward ester profile with a soft, round finish.
Selected for the fruit-forward ester and soft body an East Coast hazy IPA wants. It leaves a rounder mouthfeel than a clean American strain and can have a longer 18 to 36 hour lag, so pitch a full healthy dose. Its 9% alcohol tolerance is modest, so it is a beer strain, not a high-gravity one.