WildBrew Philly Sour Lallemand Yeast 11g
LalBrewTM WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
Philly Sour is a unique species of Lachancea and is a pure strain of active dried yeast classified as Lachancea SPP and it produces moderate amounts of lactic acid during primary fermentation making it a great choice for innovative sours with a refreshing acidity level. Expect flavours of tropical and citrus fruits, aroma and flavour is sour with notes of red apple and stone fruit , notably peach.
Suitable Beer Styles:
- Berliner Weisse
- American Wild
- Sour IPA
- 17°C (63°F) to 25°C (77°F)
- Sour, stone fruit, peach
Typical Analysis of Nottingham Yeast:
- Percent solids: 93% - 97%
- Viability: ≥ 5 x 109 CFU per gram of dry yeas
- Wild Yeast: < 1 per 106 yeast cells.
- Diastaticus: Undetectible
- 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.*See data sheets for details
In Lallemand’s Standard Conditions Wort at 20°C (68°F) 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 Nottingham yeast when producing traditionalstyles is 10°C (50°F)* to 22°C (72°F) *at lower temperature it is possible to ferment lager-stylebeers in all-malt wort within 9 days
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,yeast handling, fermentation temperature and nutritional quality of the wort.
|Analysis Values - Technical Data Sheet
|Alcohol tolerance||9% ABV|
|Pitching Rate||50-100g/hL to achieve a minimum of0.5-1 million viable cells/mL|
|Fermentation:||17°C (63°F) to 25°C (77°F)|
|Download Data Sheets|
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