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LalBrew Premium Series - Nottingham - Dry English Style Ale Yeast x 11g - Lallemand

Rating:
80% of 100

Get your hands on a cult classic power house yeast. This yeast strain is known for its rapid & vigerous fermentation. Resulting in a clean crisp dry beer, not solely for Dry English Ales. This yeast can be used across the board of almost any style.

$5.84
Availability: In stock
SKU
KL12744
or 4 interest-free payments of $1.46
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LalBrew Premium Series - Nottingham - Dry English Style Ale Yeast x 11g - Lallemand

LalBrew® Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions.

Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.

LalBrew® Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.


Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Nottingham 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® Nottingham yeast exhibits:
Vigorous fermentation that can be completed in 4 days
High Attenuation and High Flocculation
Neutral to slightly fruity and estery flavor and aroma
The optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C
(50°F)* to 22°C (72°F)

*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

 

The document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.

Lallemand IPA Yeast - Best Practices

 

More Information
Brand Lallemand
Attenuation High >90%
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