Lallemand LalBrew® London™ English Style Ale Yeast
Origin: AUT
Supplier:
Lallemand Brewing
Description
LalBrew® London™ is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the delicacies of the malt and hop aromas shine through. An excellent choice for ESBs (Extra Special Bitters), as well as authentic beer styles Pale Ales, Bitter and Milds, as well as Ciders.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® London™ yeast exhibits vigorous fermentation which can be completed in 3 days.
Medium Attenuation and Low Flocculation.
Neutral to slightly fruity and estery flavor and aroma, allowing malt aromas and flavours to shine through.
The optimal temperature range for LalBrew London™ yeast when producing traditional styles is 18°C to 22°C.
LalBrew London™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust gravities and mash temperatures according to desired result.
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Beer Styles:
English-style ales, pale ales
Fermentation Range:
18-22°C
Aroma:
Fruity, estery, malt
Attenuation:
Medium
Flocculation:
Low
Alcohol Tolerance:
12% ABV
Pitching Rate:
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® London™ yeast exhibits vigorous fermentation which can be completed in 3 days.
Medium Attenuation and Low Flocculation.
Neutral to slightly fruity and estery flavor and aroma, allowing malt aromas and flavours to shine through.
The optimal temperature range for LalBrew London™ yeast when producing traditional styles is 18°C to 22°C.
LalBrew London™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust gravities and mash temperatures according to desired result.
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Beer Styles:
English-style ales, pale ales
Fermentation Range:
18-22°C
Aroma:
Fruity, estery, malt
Attenuation:
Medium
Flocculation:
Low
Alcohol Tolerance:
12% ABV
Pitching Rate:
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL
Flavour Wheel
Datasheets
Datasheet
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