LalBrew Diamond Lager Yeast (500g)
18228-06-11
$193.00
Description
LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany. LalBrew Diamond™ delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the LalBrew Diamond™ include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.
Specifications
| Attenuation | 77-83% |
| Fermentation Range | 10 - 15°C (50 - 59°F) |
| Flocculation | High |
| Alcohol Tolerance | 13% ABV |
| Pitch Rate | 100-200 g/hL |
| Species | S. pastorianus |
Microbiological Properties
Classified as Saccharomyces pastorianus, a bottom fermenting yeast.
Typical Analysis of LalBrew Diamond™ yeast:
| Percent Solids |
93%-97% |
| Viability |
≥ 5 x 10⁹ CFU per gram of dry yeast |
| Wild Yeast | < 1 per 10⁶ yeast cells |
| Killer Factor | Negative/Sensitive |
| Diastaticus |
Negative |
| Bacteria |
< 1 per 10⁶ yeast cells |
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
Brewing Properties
In Lallemand’s Standard Conditions Wort at 12°C (54°F) LalBrew Diamond™ yeast exhibits:
- Vigorous fermentation that can be completed in 7 days.
- High attenuation and High Flocculation.
- Neutral flavor and aroma, typical of traditional lagers.
- This strain is POF Negative.
- The optimal temperature range for LalBrew Diamond™ yeast when producing
traditional styles is 10 - 15°C (50 - 59°F).
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,
yeast handling, fermentation temperature and nutritional quality of the wort.