LalBrew London™ is a true English ale strain selected for its ability to produce authentic, traditional UK beer styles. Fermentation performance is fast and consistent producing moderate esters and lower attenuation due to an inability to metabolize maltotriose. LalBrew London™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. A more subdued yeast character allows the flavors and aromas of malt and hops to shine through in styles such as Extra Special Bitter Pale Ale, Bitter and Mild. LalBrew London™ may also be used in the production of Ciders.

MICROBIOLOGICAL PROPERTIES

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew London™ yeast:

• Percent solids 93% – 97%
• Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
• Wild Yeast Media: This strain is known to grow on some wild yeast media including LWYM and LCSM
• 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 London™ yeast exhibits:

Vigorous fermentation that can be completed in 3 days

Medium attenuation and Low flocculation

Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through

This strain is POF Negative.

The optimal temperature range for LalBrew London™ yeast when producing traditional styles is 18 – 22°C (65 – 72°F)

LalBrew London™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).

Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according

to desired result.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.