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LalBrew® Köln Kölsch Style Ale Yeast

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Description

Technical data sheet – click here

 

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 a 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

 

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 15°C (59°F)* to 22°C (72°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.

Additional information

Weight N/A
Weight options:

500g, 11g