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      • Home /
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      • Lallemand - Danstar /
      • Lallemand LalBrew® Koln Kolsch-Style Ale Yeast 11g
      Picture of Lallemand LalBrew® Koln Kolsch-Style Ale Yeast 11g
      Picture of Lallemand LalBrew® Koln Kolsch-Style Ale Yeast 11g Picture of Lallemand LalBrew® Koln Kolsch-Style Ale Yeast 11g

      Lallemand LalBrew® Koln Kolsch-Style Ale Yeast 11g

      Price break at qty 10, 50, and 200
      SKU: BZZZ3647
      Please Note: Orders will be processed from your primary BSG warehouse by default. If you wish to have an item shipped from another BSG warehouse, please indicate so in your order notes. Orders from your non-primary BSG warehouse may incur additional freight charges. Stock positions indicated below are not guaranteed to be available when your order is processed.
      San Leandro CAIn Stock
      West Warwick RIIn Stock
      Atlanta GAIn Stock
      • Overview
      • Attachments

      LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales.  The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. 

      Through expression of a beta-glucosidase enzyme LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma.

      Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.

      Microbiological Properties

      Classified as Saccharomyces cerevisiae, a top-fermenting yeast.

      • Typical Analysis of LalBrew Köln™ yeast:
      • Percent solids 93% – 97%
      • Viability ≥ 1 x 109 CFU per gram of dry yeast
      • Wild Yeast < 1 per 106 yeast cells
      • Diastaticus Undetectible
      • Bacteria < 1 per 106 yeast cells

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

      Brewing Properties

      In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Köln™ yeast exhibits:

      • Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is
      • perfectly characteristic of this strain.
      • Medium to High Attenuation and Medium Flocculation
      • Neutral to slightly fruity and estery flavor and aroma
      • The optimal temperature range for LalBrew Köln™ yeast when producing traditional styles is 12 – 20°C (54 – 68°F)
      • Lag phase can be longer compared to other ale strains, ranging from 24-36 hours

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

      → Technical Data Sheet

      LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales.  The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. 

      Through expression of a beta-glucosidase enzyme LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma.

      Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.

      Microbiological Properties

      Classified as Saccharomyces cerevisiae, a top-fermenting yeast.

      • Typical Analysis of LalBrew Köln™ yeast:
      • Percent solids 93% – 97%
      • Viability ≥ 1 x 109 CFU per gram of dry yeast
      • Wild Yeast < 1 per 106 yeast cells
      • Diastaticus Undetectible
      • Bacteria < 1 per 106 yeast cells

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

      Brewing Properties

      In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Köln™ yeast exhibits:

      • Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is
      • perfectly characteristic of this strain.
      • Medium to High Attenuation and Medium Flocculation
      • Neutral to slightly fruity and estery flavor and aroma
      • The optimal temperature range for LalBrew Köln™ yeast when producing traditional styles is 12 – 20°C (54 – 68°F)
      • Lag phase can be longer compared to other ale strains, ranging from 24-36 hours

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

      → Technical Data Sheet

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