LalBrew New England Dried Yeast 11g American East Coast Ale

LalBrew New England is Lallemand's American East Coast ale strain — selected specifically for the lush, fruit-forward ester profile that defined the original New England IPA, with a signature that no other dry yeast quite matches: peach. A typical fermentation throws prominent tropical and stone-fruit esters with ripe peach front and centre — the ester bed that East Coast hazies are built on, meshing seamlessly with fruit-forward hops into one saturated, juicy whole.

 

Like its cousins in the modern Lallemand range, New England works actively on your hops as well as your wort: through expression of a β-glucosidase enzyme, it promotes hop biotransformation, unlocking bound glycosides from the dry hop charge and accentuating hop flavour and aroma beyond what the hops deliver alone. Attenuation lands at a medium-high 78–83% with medium flocculation — enough body and haze for the style, with a touch more attenuation than the softest hazy strains.

Now the character quirks, stated plainly because knowing them is the difference between loving this strain and panicking at the fermenter. New England takes its time: the lag phase runs 18–36 hours — noticeably longer than other ale strains — and full fermentation takes around 7 days. Both are perfectly characteristic; nothing is wrong with your batch. Lallemand's own research adds one unusual instruction: pitch this strain dry, directly onto the wort — skipping rehydration actually shortens the lag and improves attenuation for New England specifically. And mind the ceiling: with a 9% alcohol tolerance, this is the yeast for pale ales, session hazies, and standard-strength NEIPAs — reach for a higher-tolerance strain when the double IPA grain bill comes out.

Ferment at 15–22°C, load the dry hops during active fermentation for maximum biotransformation, and let the peach do its thing.

Premium dried brewing yeast Dry pitching preferred for this strain — sprinkle directly onto the wort; Lallemand's research shows better performance than rehydration. Pitch rate: 100 g/hL — one 11g sachet suits a standard-gravity ~20L homebrew batch. Store vacuum-sealed, dry, below 4°C — do not use sachets that have lost their vacuum.

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Flavor & Aroma

• Ripe peach and stone fruit (signature) with tropical ester depth
• β-glucosidase hop biotransformation — accentuates dry hop flavour and aroma
• Juicy, fruit-saturated profile purpose-built for East Coast styles
• Clean and phenol-free (POF negative), medium flocculation for stable haze

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Usage

IPA: NEIPA, Hazy IPA, Session IPA, East Coast Pale Ale Pale Ale: American Pale Ale, hazy pale ales Specialty: Fruited hazies, milkshake-style ales (within the 9% tolerance)

Ferment at 15–22°C. Expect an 18–36 hour lag and ~7 days to completion — both normal for this strain. Dry hop during active fermentation for maximum biotransformation. Pairs beautifully with Citra, Mosaic, El Dorado, Krush, and Nectaron.

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Quick facts

 

Brand: Lallemand — LalBrew Premium range

Strain: New England — American East Coast ale

Type: Dried brewing yeast, top-fermenting (POF negative)

Attenuation: 78–83% (medium-high)

Fermentation range: 15–22°C

Fermentation time: ~7 days (lag phase 18–36h — characteristic)

Flocculation: Medium — stable haze

Alcohol tolerance: 9% ABV

Pitch rate: 100 g/hL — dry pitching preferred; one 11g sachet per ~20L standard-gravity batch

Pack size: 11g

Use: NEIPA, hazy and East Coast pale ales, session hazies