New England East Coast Ale Yeast, 11 g
Ideal for brewing East Coast styles of beers and produces tropical and fruity esters, notably stone fruits like peach.
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Beer Styles: Perfect for hazy and juicy IPAs, pale ales, and other hop-forward beer styles. It enhances the signature characteristics of modern craft beers.
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Aroma & Flavour: Elevates fruity and tropical notes with a smooth, slightly sweet finish. Ideal for maximizing hop aroma without overshadowing malt balance.
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Performance: Reliable fermentation with medium attenuation and low flocculation, producing a soft, full-bodied mouthfeel.
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Application: Versatile and easy to use for professional brewers and homebrewers alike, delivering consistent results in a variety of recipes.
Description
New England brings a fruity ester profile that is required in East Coast style beers. A normal fermentation with New England will produce tropical and fruity esters, especially stone fruits like peach. Through the β-glucosidase enzyme New England can accentuate hop flavor and aroma. It has medium to high attenuation and a medium flocculation, which makes it suitable for East Coast style ales.
Aroma: Fruity, especially tropical and stone fruits
Percent solids: 93% – 97%
Viability: ≥ 5 x 109 CFU per gram of dry yeast
Bacteria: < 1 per 106 yeast cells
Flocculation: Medium
Attenuation: Medium to high
Fermantation Range: 15 - 22°C (59 - 72°F)
Alcohol Tolerance: 9% ABV
Pitching Rate: 1,0g/L
Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
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