LalBrew Premium Series - London English style Ale Yeast x 11g
LalBrew London English Style Ale Yeast x 11g is a traditional English ale strain selected for brewing authentic British beer styles with a balanced malt profile and moderate fruity esters.
Its inability to ferment maltotriose results in lower attenuation, leaving more body and residual sweetness in the finished beer. This makes it ideal for Extra Special Bitter, English Pale Ale, Mild, Brown Ale, Porter and malt-forward fresh wort kits.
- Traditional English ale strain
- Fast and consistent fermentation
- Moderate ester production
- Lower attenuation for a fuller finish
- Diastaticus negative
- Suitable for beer and cider
- Sachet size: 11g
$7.50
Available on back-order
LalBrew London English Style Ale Yeast x 11g is a traditional top-fermenting strain selected for producing authentic British ales with balanced malt character, moderate fruity esters and a smooth, full finish. It is one of the original Heritage Strains chosen from the Lallemand Yeast Culture Collection when Lallemand Brewing was established in 1992.
This yeast ferments quickly and consistently while producing a relatively restrained yeast profile. As a result, the flavours and aromas of malt and traditional hops remain clear in the finished beer. It is especially suitable for British beer styles where biscuit, caramel, toasted grain and earthy hop character should remain the focus.
Unlike many highly attenuative ale yeasts, LalBrew London cannot metabolise maltotriose. Therefore, it leaves more residual sugars after fermentation. This creates a fuller body, gentle sweetness and longer malt finish.
Suitable Beer Styles
LalBrew London is well suited to traditional British and malt-forward beer styles, including:
- Extra Special Bitter
- Ordinary Bitter
- Best Bitter
- English Pale Ale
- English IPA
- Dark Mild
- Brown Ale
- Porter
- Sweet Stout
- Oatmeal Stout
- Amber Ale
- Cask-conditioned beer
- Malt-forward fresh wort kits
- Traditional cider
Its subdued fermentation character also suits recipes where the malt and hops should remain more prominent than the yeast.
Flavour and Fermentation Profile
Expect moderate fruity esters with a traditional English ale character. These fermentation notes may complement caramel, biscuit, toast, dried fruit and earthy hop flavours without overpowering the recipe.
Because the strain does not ferment maltotriose, the finished beer generally retains more body and residual sweetness than beer fermented with a highly attenuative American ale strain. This characteristic is useful for producing session-strength ales that still feel rounded and satisfying.
The lower attenuation also makes yeast selection important. This strain may not suit recipes where a very dry finish is required.
Typical Yeast Analysis
- Yeast classification: Saccharomyces cerevisiae
- Fermentation type: Top fermenting
- Format: Active dry brewing yeast
- Sachet size: 11 grams
- Solids: Approximately 93–97%
- Living yeast cells: At least 5 × 10⁹ per gram of dry yeast
- Fermentation performance: Fast and consistent
- Ester production: Moderate
- Attenuation: Lower due to an inability to ferment maltotriose
- Diastaticus status: Negative
- Wild yeast: Less than 1 per 1,000,000 yeast cells
- Bacteria: Less than 1 per 1,000,000 yeast cells
This strain may grow on some wild yeast detection media, including LWYM and LCSM. This characteristic does not mean the product is contaminated.
Recommended Pitching Method
Always follow the current pitching rate and handling instructions printed on the yeast sachet.
A general brewing process is:
- Clean and sanitise the fermenter and all equipment that will contact the wort.
- Transfer the prepared wort into the sanitised fermentation vessel.
- Bring the wort to the recommended pitching temperature.
- Pitch the required quantity of yeast according to the manufacturer’s directions.
- Seal the fermenter and maintain a stable fermentation temperature.
- Allow fermentation to continue until the specific gravity remains stable over consecutive days.
- Bottle, keg or transfer to a cask only after confirming fermentation is complete.
Larger batches and high-gravity wort may require more than one sachet. Calculate the required yeast quantity according to the wort volume, original gravity and manufacturer’s pitching recommendations.
Brewing with Lower Attenuation
The lower attenuation of LalBrew London English Style Ale Yeast x 11g helps create a malt-forward beer with a fuller body. However, brewers should consider this characteristic when designing or selecting a recipe.
A wort containing a large proportion of crystal malt, dextrins or other unfermentable sugars may finish particularly full or sweet. In contrast, a carefully balanced grain bill can produce an easy-drinking ale with satisfying body and moderate alcohol content.
Always check the final gravity before packaging. Do not assume fermentation has stalled simply because the reading is higher than it would be with a more attenuative strain.
Using LalBrew London with Fresh Wort Kits
This yeast is a practical match for many English-style or malt-forward fresh wort kits, including:
- British Pale Ale
- Amber Ale
- English Bitter
- Porter
- Oatmeal Stout
- Mild Ale
- Brown Ale
- Malt-forward seasonal beers
Its moderate esters can add traditional ale complexity, while its lower attenuation supports caramel, biscuit, chocolate and toasted malt flavours.
Cider Fermentation
LalBrew London may also be used for cider production. Its fermentation profile may provide a different body and ester character compared with neutral wine or cider yeast.
Results will depend on the juice composition, nutrient availability, fermentation temperature and pitching rate. Use a suitable yeast nutrient where required and follow good cider-making sanitation practices.
Brewer’s Tips
Maintain a stable fermentation temperature to support consistent yeast performance. Temperature changes during active fermentation may alter attenuation and ester production.
Use a hydrometer or another reliable gravity-reading device to monitor fermentation. Airlock activity alone does not confirm whether fermentation is complete.
Because this strain leaves a fuller finish, moderate carbonation often suits traditional British ales. Excessive carbonation may make a malt-forward beer feel sharper and less balanced.
Cask-conditioned, bottled and kegged beers can all be produced with this strain. Allow enough conditioning time for the malt and ester flavours to integrate before serving.
Storage and Handling
Store unopened yeast according to the directions printed on the sachet. Keep it protected from excessive heat, moisture and direct sunlight.
Check the best-before date before use and avoid using sachets that appear damaged, swollen or poorly sealed.
During warm weather, choosing Australia Post Express may help reduce the length of time the yeast spends in transit. Express delivery is not refrigerated, but faster transport may reduce prolonged heat exposure.
Place the yeast into suitable cool storage as soon as possible after delivery.
LalBrew London English Style Ale Yeast x 11g is an excellent choice for brewers seeking authentic English ale character, moderate fruitiness and a full malt-driven finish. It performs well in bitters, milds, pale ales, porters and other traditional British beer styles.
