Nottingham (Dry English Style Ale) Yeast [11g]
  • Nottingham (Dry English Style Ale) Yeast [11g]

    SKU: KL12744

    LalBrew® Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions.

    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, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.

    LalBrew® Nottingham is a relatively neutral ale strain that is stress-tolerant making it a good choice for high gravity, sour 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
    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® Nottingham yeast exhibits:
    Vigorous fermentation that can be completed in 4 days
    High Attenuation and High Flocculation
    Neutral to slightly fruity and estery flavor and aroma
    The optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C
    (50°F)* to 22°C (72°F)


    *at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days
    Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

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