Lallemand NovaLager Yeast 11 g

MICROBIOLOGICAL PROPERTIES

Classified as Saccharomyces pastorianus, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast: 

• Percent solids 93% – 97% 
• Viability ≥ 5 x 109 CFU per gram of dry yeast 
• Wild Yeast < 1 per 106 yeast cells 
• Diastaticus Negative 
• Bacteria < 1 per 106 yeast cells 

Finished product is released to the market only after passing a rigorous series of tests 

*See specifications sheet for details 

BREWING PROPERTIES

In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days. 

High Attenuation and Medium Flocculation. 

Aroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative. 

The optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F). 

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.