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.
10 - 15°C (50 - 59°F)
Classified as Saccharomyces pastorianus, a bottom fermenting yeast. Typical Analysis of LalBrew Diamond™ yeast:
≥ 5 x 10⁹ CFU per gram of dry yeast
< 1 per 10⁶ yeast cells
< 1 per 10⁶yeast cells
Finished product is released to the market only after passing a rigorous series of tests *See specifications sheet for details
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.
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