Happy Yeast New England
Ale yeast of English origin. It has an excellent efficiency and a high fermentation speed. It gives a remarkably balanced beer flavor with a slightly estery character. English Ale has a very high flocculation and sedimentation at the end of fermentation.
Yeast strain: Saccharomyces cerevisiae
Brewing parameters:
Beer style: All types of modern hoppy or hazy ales (ie NEIPA/hazy IPAs, double hazy IPAs and hazy pale ales).
Fermentation temperature range: 16-23°C.
Estimated efficiency: 75-80%*
Flocculation & sedimentation ability: Medium-low
Alcohol tolerance: 9-11%
H2S production: Low
STA1: Negative
Fermentation temperature range: 16-23°C.
Estimated efficiency: 75-80%*
Flocculation & sedimentation ability: Medium-low
Alcohol tolerance: 9-11%
H2S production: Low
STA1: Negative
*At normal specific gravity of 1.050, 100% barleymalt
DOSAGE RECOMMENDATION*
50-80 g/hl cold wort at 16-23°C
Rehydration:
Dissolve the yeast in boiled cooled water at 18-25°C in a ratio of 1:10 and let it rest for 20 minutes. Subsequently
mix well to achieve complete suspension of the yeast. Pour the yeast directly into the yeast tank.
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