Lallemand LalBrew® Koln Kolsch-Style Ale Yeast 11g

Price break at qty 10, 50, and 200

SKU: BZZZ3647

Weight	Height	Length	Width
0.01 lb(s)	0.30 inch(es)	3.50 inch(es)	2.20 inch(es)

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

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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