LalBrew New England American East Coast Ale Yeast – 11 g Dry Beer Yeast
Brand: Lallemand
Why Brewers Love It
LalBrew New England is selected for a fruit-forward ester profile that highlights tropical and stone fruit character while supporting a soft, rounded mouthfeel. Its expression of beta-glucosidase promotes hop biotransformation, enhancing late and dry hop aroma in NEIPA and other East Coast styles.
Flavor & Aroma Profile
Tropical and fruity with peach and stone fruit at the forefront, complemented by soft apple and light banana. Low phenolics and a gentle malt presentation keep focus on hop aroma and juicy esters.
Best Uses
- NEIPA and Hazy Pale – juicy esters and biotransformation to amplify hop aroma.
- East Coast IPA and Double IPA – soft bitterness with saturated hop character.
- Hazy Pale and Hazy Blonde – expressive fruit with a smooth finish.
- Fruited IPA and adjuncted hazies – yeast character integrates fruit and hop layers.
Technical Specifications
- Format: Dry yeast
- Packet weight: 11 g
- Species: Saccharomyces cerevisiae
- Apparent attenuation: Medium to High
- Flocculation: Medium
- Fermentation temperature: 59-72 °F (15-22 °C)
- Alcohol tolerance: About 9% ABV
- Pitching rate: 100 g/hL
- Lag phase: Typically 18-36 hours
- Fermentation time: Often completes in about 7 days at 68 °F (20 °C)
- Diastaticus: Undetectable
Brew Tips
- Target 64-68 °F (18-20 °C) early, then allow a gentle rise toward 70-72 °F (21-22 °C) to finish strong and maximize fruit esters.
- Expect a longer lag phase than many ale strains. Maintain stable temperature, oxygenate well, and provide adequate yeast nutrients.
- For maximum hop aroma, add substantial whirlpool and early dry hop charges to leverage biotransformation, then layer a second dry hop near terminal gravity.
- Chloride-forward water profiles and higher protein adjuncts can enhance haze stability and mouthfeel typical of NEIPA.
- Store sealed and cold. After opening, keep below 39 °F (4 °C) and use promptly.
