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LalBrew Diamond Lager Yeast (500g)



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.


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



5 x 10 CFU per gram of dry yeast

Wild Yeast < 1 per 10 yeast cells
Killer Factor Negative/Sensitive



< 1 per 10 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.