Exploring this versatile new hybrid lager yeast
from Lallemand Brewing
LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid with ideal characteristics for lager beer production including fast fermentations, high attenuation, and flexible fermentation temperatures (10-20C). The flavor profile is very clean at the lower end of the ferment temperature range, and shows low to moderate ester formation at the warmer end of the ferment temperature range, or at higher original gravities.
LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production. Another benefit is the lower pitch rate of this strain compared to other strains on the market (50 to 100 grams/hL).
Recipe #1: Fancy Hat Yellow Lager
Lack of sulphide production and an extremely neutral ferment character allow crisp adjunct malt profiles to shine in perfect lawnmower-beer symmetry. Consider a refreshing, lightly malty US-craft inspired Mexican Lager. Perfect to quench the thirsts of the many.
Begin with a base of Gladfield Lager Light (65%), supplemented with a large helping of their Malted Maize (20%), and a smaller dose of Gladfield Vienna malt (15%) to round it out. The intention is to bring sweet malt character from the maize and Vienna to the clean base of Lager Light. Mash low at 65 oC for high attenuation (aim for OG of 1.042 to 1.007 FG, 83%AA, 4.5% ABV).
Provide 18 IBU of either hop extract or a neutral bittering hop of your choice at the start of a 90 minute boil. Use kettle finings as normal and ferment with LalBrew NovaLager at 12C with a pitch rate of 0.6 g/L active dried yeast. Condition and finish as is normal for bright beers, and carbonate to 2.7 volumes of CO2. Lemon/Lime wedge optional.
| OG: | 1.042 | ||
| FG: | 1.007 | ||
| Mash time/temp: | 65C, 1 hour | ||
| Malt: | Gladfield | % | |
| Lager Light | 65 | ||
| Maize Malt | 20 | ||
| Vienna | 15 | ||
| Boil Length: | 90 minutes | ||
| Hop additions: | Hop extract/bitter | 90 minutes | 18 IBU |
| Kettle finings: | Yes | ||
| Yeast: | LalBrew NovaLager | ||
| Pitch rate: | 0.6 g/L | ||
| Ferment temp | 12C |
Recipe #2: Iterations Cold IPA
This beer recipe iterates on the previous recipe's grist composition, but dials up the strength and layers up a modern hopping regime to produce an example of the Cold IPA style. In this, we still want a relatively clean lager fermentation, coupled with assertive hop character to provide a profile not far from a modern WCIPA.
Redux that yellow lager grist with a base of Gladfield Lager Light (65%), a large helping of Malted Maize (20%), and a smaller dose of Gladfield Vienna malt (15%); also supplement with 2 gravity points of simple sugar at the end of boil (this is taken into account in the OG). In this case, this grist profile will provide an extremely neutral and dry base to overlay with resinous and fruity hop varietals- body will come from hop oils and alcohol sweetness.
Mash low at 65C for high attenuation (aim for OG of 1.060 to 1.008 FG, 86%AA, 6.7% ABV). Provide 20 IBU of either hop extract or a neutral bittering hop of your choice at the start of a 90 minute boil, and another 20 IBU at 20 minutes from the end of boil of US Centennial. Cool the whirlpool to ~80C and add 2 g/L each of Centennial, Mosaic, and Nelson Sauvin (we assume no IBU pickup at this temperature). Use kettle finings as normal and ferment with LalBrew NovaLager at 15C with a pitch rate of 0.8 g/L active dried yeast.
Condition and finish as is normal for bright beers, and carbonate to 2.6 volumes of CO2.
| OG: | 1.042 | ||
|---|---|---|---|
| FG: | 1.007 | ||
| Mash time/temp: | 65C, 1 hour | ||
| Malt: | Gladfield | % | |
| Lager Light | 65 | ||
| Maize Malt | 20 | ||
| Vienna | 15 | ||
| Dextrose | 2 gravity points | ||
| Boil Length: | 90 minutes | ||
| Hop additions: | Time | IBU Contribuition | |
| Hop extract/bittering | 90 minutes | 20 IBU | |
| Centennial | 20 minutes | 20 IBU | |
| Centennial | Cold WP | 2 g/L | |
| Mosaic | Cold WP | 2 g/L | |
| Nelson Sauvin | Cold WP | 2 g/L | |
| Mosaic | Dry Hop | 4 g/L | |
| Nelson Sauvin | Dry Hop | 4 g/L | |
| Kettle finings: | Yes | ||
| Yeast: | LalBrew NovaLager | ||
| Pitch rate (dried): | 0.6 g/L | ||
| Ferment temp: | 15C |
Recipe #3: Red IPA
For the ultimate recipe, we fuse Red IPA with Nürnberger Rotbier (Nuremberg red lager) to show off the capabilities of NovaLager in a recipe that would normally be fermented with an ale strain. Retaining the rich malt profile and hopping regime of a Red IPA, and with a slightly warmer fermentation from the NovaLager adding some complementary red apple esters.
This is a bit more of a complicated grist, which also utilises some rye malt and specialty rye malt to add a deeper melanoidin-red and light spicyness.
Start with a base of Gladfield German Pilsner (60%), Munich (14%), and Rye malt (10%). Then bring in the specialty malts: Gladfield Redback (7%), Aurora (4%), Shepherds Delight (3%), and Black Forest Rye (2%). Mash warm at 69C for moderate attenuation (aim for OG of 1.055 to 1.012 FG, 78%AA, 5.6% ABV). Provide 10 IBU of Mandarina Bavaria hops at 30 minutes from the end of boil in a 75 minute boil, and another 20 IBU at 20 minutes from the end of boil of Chinook.
Add the following hops to a hot whirlpool: 2 g/L each of Mandarina Bavaria, Chinook, and Southern Cross. Use kettle finings as normal and ferment with LalBrew NovaLager at 17C with a pitch rate of 0.8 g/L active dried yeast.
Condition and finish as is normal for bright beers, and carbonate to 2.6 volumes of CO2.
| OG: | 1.055 | ||
|---|---|---|---|
| FG: | 1.012 | ||
| Mash time/temp: | 69C for 40 minutes | ||
| Malt: | Gladfield | % | |
| German Pilsner | 60 | ||
| Munich | 14 | ||
| Rye Malt | 10 | ||
| Redback | 7 | ||
| Aurora | 4 | ||
| Shepherds Delight | 3 | ||
| Black Forest Rye | 2 | ||
| Boil Length: | 75 minutes | ||
| Hop additions | Time | IBU Contribution | |
| Mandarina Bavaria | 30 minutes | 10 | |
| Chinook | 20 minutes | 20 | |
| Mandarina Bavaria | WP | 2 g/L | |
| Chinook | WP | 2 g/L | |
| Southern Cross | WP | 2 g/L | |
| Centennial | Dry Hop | 5 g/L | |
| Kettle finings: | Yes | ||
| Yeast: | LalBrew NovaLager | ||
| Pitch rate (dried): | 0.8 g/L | ||
| Ferment temp: | 17C |
