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Beer Yeast - Lallemand Nottingham 11g

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Beer Yeast - Lallemand Nottingham 11g

If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast.

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Beer Yeast - Lallemand Notingham 11g

If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast.

Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.

The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Nottingham is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. Bulk volumes are available for commercial use on request.

Origin and Type

Saccharomyces cerevisiae

originating from the UK

Characteristics

Neutral flavors and aroma

Types of Beer

Mild Ale, Golden Ale, Blond Ale, Kölsch, Bitter, Pale Ale, Amber Ale, Red Ale,

ESB, IPA, Altbier, Strong Ale, Barleywine, American Style Brown Ale, Dry Stout,

Imperial Stout, Lager, Pilsner, Vienna, Schwartzbier, Bock

Pitching Rate for Primary Fermentation

Recommended pitching rate is 50–100g/hL to achieve 2.5 to 5 million live cells

per mL. A lower pitching rate influences the rate and length of fermentation

especially if brewing at lower temperature than 20°C at high gravity or high gravity

with adjunct.

Temperature of Use

Nottingham will ferment successfully between 10°C (50°F) and 23°C (73°F). At

lower temperature it is possible to brew lager-type beers in all-malt worts in 8-9

days. The recommended temperature for ale beers is 20°C (68°F) and fermentation should be complete in 3 days in all-malt wort and 4 days in high-gravity wort.

Sedimentation Properties

Nottingham is highly flocculent and will quickly drop to the bottom of the tank once

the fermentation is complete. High flocculation may also precipitate hop compounds

and reduce the bitterness of the beer. This factor must be taken into consideration

when dosing the hops. Beers brewed with Nottingham do not require filtration and

can easily be used in brewpub or nanobrewery settings.

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Beer Yeast - Lallemand Nottingham 11g

Beer Yeast - Lallemand Nottingham 11g

Beer Yeast - Lallemand Nottingham 11g

If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast.