LalBrew Koln
| Brand: | Lallemand |
|---|---|
| Type: | Yeast |
| Packet: | Dry |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
LalBrew Koln is ideal for brewing traditional Kolsch-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 Koln 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.
#fruity
Brewing Properties of LalBrew Koln
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Unknown |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
Medium% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-High |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
54-68° F (12-20° C) |
Common Beer Styles using LalBrew Koln
These are the most popular beer styles that make use of the LalBrew Koln yeast:
Kolsch & IPA
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