Nottingham Lallemand
All YeastsYeast Profile
Prevalence
1.7%
Type
Ale
Form
Dry
Lab
Lallemand
Flocculation
High
Species
Saccharomyces cerevisiae
Best For
Good neutral ale yeast.
Dry strain is highly flocculant and has high attenuation. Produces relatively few fruity esters for a dry yeast. Can be fermented at low temperature to produce lager-style beers.
Lab Guidance
Temp
Atten. 77%
In Practice
Atten. 77.4%
Ferm. 19.4°C
median with IQR
Common Styles
- 6% Dark Mild
- 5% British Brown Ale
- 5% Irish Red Ale
- 5% Irish Stout
- 4% English IPA
- 4% American Porter
- 4% Strong Bitter
- 4% American Brown Ale
- 3% Oatmeal Stout
- 3% Imperial Stout
- 3% Blonde Ale
- 3% American Stout
- 3% American Amber Ale
- 2% American Pale Ale
- 1% American IPA
% of [style] recipes using this yeast strain