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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
      WeightHeightLengthWidth
      0.03 lb(s)0.35 inch(es)4.65 inch(es)2.75 inch(es)
      • 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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