BREWING.IT/ yeast

LalBrew New England

Dry Ale yeast from Lallemand.

LabLallemand· Ale · Dry · WLDNEWENGLAND

Specs

Attenuation
78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
15–22°C
59–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈11% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.

Genetic traits

Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.

Same strain, other labs

Conan (Vermont Ale)
WLDNEWENGLAND = Vermont Ale = A04 = OYL-052 = WLP095

Potential substitutes for LalBrew New England

Usually used in

Hazy IPAsPale Ales & IPAs

Common questions

What is the LalBrew New England equivalent?
Vermont Ale, A04 Barbarian, OYL-052 DIPA Ale, and WLP095 Burlington Ale Yeast — the same strain from other labs, the Conan (Vermont Ale) strain.
What is LalBrew New England's attenuation?
78% apparent attenuation.
What temperature should I ferment LalBrew New England at?
15–22°C is the recommended range.
What beer styles is LalBrew New England good for?
Hazy IPAs and Pale Ales & IPAs.
What can I substitute for LalBrew New England?
1968 London ESB Ale and OYL-016 Extra Special (formerly British Ale VIII).
Brew with LalBrew New England
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