Lallemand LalBrew New England™ · Dry East Coast Ale Yeast · 11 g

Peach and tropical fruit from the yeast, before the dry hop even lands. New England is Lallemand's East Coast ale strain, with a β-glucosidase enzyme that helps biotransform hop flavour and aroma.

Attenuation 78–83 % · 18–25 °C · Medium flocculation · POF negative · 9 % ABV · 100–200 g/hL · 11 g sachet

What it does in your beer

Expect fruity esters, especially tropical and stone fruit, with a distinct peach note. Through β-glucosidase expression it can promote hop biotransformation and accentuate hop flavour and aroma. Attenuation is medium to high (78–83 %) with medium flocculation.

It's a touch slower than most ale strains — about 7 days at 20 °C in Lallemand's standard wort, which Lallemand calls perfectly characteristic. Home turf is NEIPA and New England pale ale; Lallemand's list also runs to bitters, blondes, Irish reds and sweet stouts.

At a glance

How much for a 20 L batch

Lallemand's rate for this strain is higher than usual: 100–200 g/hL. For 20 L that's 20–40 g, i.e. 2–4 sachets of 11 g (approx., calculated from the manufacturer's rate).

One sachet is below Lallemand's minimum for 20 L, so order at least two per batch.

How to use

• Dry pitch: for New England, Lallemand reports better fermentation performance than with rehydration. Sprinkle the yeast evenly over the wort surface as the fermenter fills, with the wort at 18–25 °C.
• Give it the full week. Slow-looking progress at day 4 is normal for this strain, not a stall.
• Keep the recipe within its 9 % ABV tolerance.

Pairs well with

Brewing a NEIPA? Try it with BESTMALZ BEST Pale Ale, a generous share of oat flakes, and Citra with Mosaic in the dry hop.

Storage & shelf life

• Store sealed, dry and below 4 °C (Lallemand).
• If you open a sachet, reseal it, keep it below 4 °C and use it within 3 days.
• Don't use it past the expiry date on the pack.

Food information

• Food business operator: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria
• Name: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew New England™
• Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
• Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
• Net quantity: 11 g
• Storage: dry, below 4 °C

Údaje o potravině (CZ)

• Název: Aktivní sušené pivovarské kvasnice (Saccharomyces cerevisiae), LalBrew New England™
• Složení: aktivní sušené kvasnice (Saccharomyces cerevisiae) – úplné složení je uvedeno na sáčku
• Alergeny: neobsahuje – pivovarské kvasnice nepatří mezi 14 alergenů uvedených v nařízení (EU) č. 1169/2011
• Čisté množství: 11 g
• Skladování: v suchu, pod 4 °C
• Provozovatel potravinářského podniku: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria

Good to know

• Plan on 2–4 sachets per 20 L — this strain is dosed at double the usual Lallemand rate.
• Each sachet: 11 g of active dry yeast.
• Ingredients are packed at our partner's Czech warehouse and ship on their own, apart from any kit or equipment.

FAQ

How many sachets for a 20 L NEIPA?
Two to four. Lallemand's 100–200 g/hL is 20–40 g for 20 L.

Why is fermentation slower than with my usual ale yeast?
About 7 days at 20 °C is normal for this strain — Lallemand describes it as a bit slower than most ale strains.

Should I rehydrate it?
No. Lallemand reports better fermentation performance with dry pitching for this strain.

Does the yeast add fruit on its own?
Yes: tropical and stone-fruit esters, notably peach, plus β-glucosidase activity that can boost hop flavour and aroma.