← Yeast
LalBrew Nottingham
Lallemand · ale · Dry
A classic, ultra-reliable English ale dry yeast: highly attenuative, exceptionally flocculant, and clean enough to ferment at lager-like temperatures. The go-to for porters, stouts and 'lager at ale speed'.
5 brews
About
One of the most reliable and widely used dry ale yeasts, based on a traditional Nottingham English strain with decades of commercial use. It is highly attenuative, very flocculant, and clean at cooler temperatures, clean enough to ferment in the 10–14°C range for a near-neutral, lager-like profile. Warmer fermentation brings out a little stone-fruit ester. Its high attenuation and exceptional clearing make it excellent for porters, stouts and robust English ales.
Specs
- Attenuation
- 80–87%
- Flocculation
- Very High
- Temperature
- 10–21°C
- Optimal
- 14°C clean; 20°C for light ester
- Alcohol tolerance
- 14% ABV
- Ferment time
- 5–10 days
- Pitch rate
- 1 pack for up to 23 L at <1.070 OG
- Form
- Dry
Recipe pairing
- Grains
- All compatible; the high attenuation dries out the finish
- Hops
- Any hop profile; its neutrality doesn't compete
- Adjuncts
- Handles sugar well for drying out; no special requirements
- Suited to
- Stout, Porter, ESB, English Pale Ale, American Amber, Cream Ale
Brewing tips
- One of the few dry yeasts that performs well at 10–12°C — a genuine 'lager at ale speed' option.
- Produces one of the clearest ales without fining thanks to very high flocculation.
- Excellent for stouts and porters: high attenuation dries the finish and it clears dark wort well.
- Ferment at 20–21°C if you want a touch of stone-fruit ester rather than full neutrality.
Handling & storage
- Rehydration
- Direct-pitch; rehydration optional.
- Storage
- 2–8°C; very stable dry yeast.
- Shelf life
- 2+ years refrigerated.
In your brews
Used in 5 batches 2023-03-25 → 2026-04-19
Attenuation (achieved) 73–82% spec 80–87%
Avg ferment temp 18.7°C range 10–21°C
ABV range 5.6–7.4% 5 measured