Lalbrew New England (500 g)
Numéro d'article 34-15055
Prix $244
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LalBrew New England� is an ale strain selected specifically 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 expression of a ?-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
�Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
�Medium to High Attenuation and Medium Flocculation.
�Fruity aroma, notably tropical and stone fruit.
�The optimal temperature range for LalBrew New England� yeast when producing traditional styles is 15�C (59�F)* to 22�C (72�F).
�Lag phase can be longer compared to other ale strains, ranging from 18-36 hours
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/m
????Our research suggests that pitching LalBrew New England� directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.????
�A typical fermentation with LalBrew New England� will produce tropical and fruity esters, notably stone fruits like peach.
�Through expression of a ?-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
�Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
�Medium to High Attenuation and Medium Flocculation.
�Fruity aroma, notably tropical and stone fruit.
�The optimal temperature range for LalBrew New England� yeast when producing traditional styles is 15�C (59�F)* to 22�C (72�F).
�Lag phase can be longer compared to other ale strains, ranging from 18-36 hours
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/m
????Our research suggests that pitching LalBrew New England� directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.????
Spécifications
- Marque
- Lallemand
- Tolérance à l'alcool
- 9%
- Température maximale
- 22°C
- Température minimale
- 15°C
- Espèce
- Saccharomyces cerevisiae
Lalbrew New England (500 g)
Numéro d'article 34-15055
Prix $244
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LalBrew New England� is an ale strain selected specifically 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 expression of a ?-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
�Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
�Medium to High Attenuation and Medium Flocculation.
�Fruity aroma, notably tropical and stone fruit.
�The optimal temperature range for LalBrew New England� yeast when producing traditional styles is 15�C (59�F)* to 22�C (72�F).
�Lag phase can be longer compared to other ale strains, ranging from 18-36 hours
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/m
????Our research suggests that pitching LalBrew New England� directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.????
�A typical fermentation with LalBrew New England� will produce tropical and fruity esters, notably stone fruits like peach.
�Through expression of a ?-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
�Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
�Medium to High Attenuation and Medium Flocculation.
�Fruity aroma, notably tropical and stone fruit.
�The optimal temperature range for LalBrew New England� yeast when producing traditional styles is 15�C (59�F)* to 22�C (72�F).
�Lag phase can be longer compared to other ale strains, ranging from 18-36 hours
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/m
????Our research suggests that pitching LalBrew New England� directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.????
Spécifications
- Marque
- Lallemand
- Tolérance à l'alcool
- 9%
- Température maximale
- 22°C
- Température minimale
- 15°C
- Espèce
- Saccharomyces cerevisiae