LalBrew Köln Kolsch Style Ale Yeast (500g)

Item No.18410-06-11
Price $166
Per Each
Excl. Tax
Available
Each

Description

LalBrew® Köln is ideal for brewing traditional Kölsch-style beers and other malt-forward ales. Colder fermentations will suppress and minimize ester production, yielding a neutral character which accentuates delicate hop aromas, while warmer fermentations will have more fruit-forward ester profile.

Styles brewed with this yeast include Kölsch-style beers and other neutral, malt-forward ales.

Brewing Characteristics
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 a normal and perfectly natural characteristic of this strain.
  • Medium to high attenuation and Medium flocculation.
  • 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 when compared with other strains, ranging from 24-36 hours.
  • Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
  • This product has a recommended dosage rate of 100 g/hL to achieve a minimum 1 million cells/mL.


Flavor & Aroma
Neutral to slightly fruity and estery flavor and aroma.
Through expression of a beta-glucosidase enzyme, LalBrew® Köln can promote hop biotransformation and accentuate hop flavor and aroma.

Specifications

Brand
Lallemand
Alcohol Tolerance
9% ABV
Maximum Temperature
20°C/68°F
Minimum Temperature
12°C/54°F
Species
S. cerevisiae
Attenuation
78-83%
Beer Style Category
Ale
Flocculation
High
Pitch Rate
100-200 g/hL

LalBrew Köln Kolsch Style Ale Yeast (500g)

Item No.18410-06-11
Price $166
Per Each
Excl. Tax
Available
Each

LalBrew® Köln is ideal for brewing traditional Kölsch-style beers and other malt-forward ales. Colder fermentations will suppress and minimize ester production, yielding a neutral character which accentuates delicate hop aromas, while warmer fermentations will have more fruit-forward ester profile.

Styles brewed with this yeast include Kölsch-style beers and other neutral, malt-forward ales.

Brewing Characteristics
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 a normal and perfectly natural characteristic of this strain.
  • Medium to high attenuation and Medium flocculation.
  • 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 when compared with other strains, ranging from 24-36 hours.
  • Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
  • This product has a recommended dosage rate of 100 g/hL to achieve a minimum 1 million cells/mL.


Flavor & Aroma
Neutral to slightly fruity and estery flavor and aroma.
Through expression of a beta-glucosidase enzyme, LalBrew® Köln can promote hop biotransformation and accentuate hop flavor and aroma.

Specifications

Brand
Lallemand
Alcohol Tolerance
9% ABV
Maximum Temperature
20°C/68°F
Minimum Temperature
12°C/54°F
Species
S. cerevisiae
Attenuation
78-83%
Beer Style Category
Ale
Flocculation
High
Pitch Rate
100-200 g/hL