500g Brick - LalBrew - Premium London - English-Style Ale Yeast

Not only can this yeast produce the classic Extra Special Bitter (ESB) which found its fame back in London many years ago. But this yeast can also be used to make exceptional Ciders!
Lallemand's London ESB exhibits light flavours and aromas of fruit and ester, predominantly neutral in character which allows malt and hops to shine through.

UK Heritage styles are also a must for this yeast, e.g. Milds, British Pale Ales ect.

Bulk 500g - LalBrew - Premium London - English-Style Ale Yeast

LalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate  ester production that lets the flavors and aromas of malt and hops shine through.
LalBrew® London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing  Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild.

LalBrew® London may also be used in the production of Ciders.

Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® London yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® London yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Medium attenuation and Low flocculation
Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through
The optimal temperature range for LalBrew® London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F)
LalBrew® London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according
to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

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