LalBrew™ Nottingham

LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. 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, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations 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
• Diastaticus: Negative
• 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 Munich Classic™ yeast exhibits:
Vigorous fermentation that can be completed in 4 days

Medium to High attenuation and Low flocculation
Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.

This strain is POF Positive.

The optimal temperature range for LalBrew Munich Classic™ yeast when producing traditional styles is
17°C – 25°C (63°-77°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.