Lallemand Diamond Lager Yeast 11g

Lallemand Diamond Lager Yeast 11g

Temperature Range

• 10 - 15°C (50 - 59°F)

Aroma

• Neutral

Microbiological Properties:

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrewTM New England yeast.

• Percent solids: 93% – 97%
• Living Yeast Cells: < 5 x 10⁹ per gram of dry yeast.
• Wild Yeast: < 1 per 10⁶ yeast cells
• Diastaticus: Undetectible
• Bacteria: < 1 per 10⁶ yeast cells

Finished product is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance. *According to the ASBC and EBC methods of analysis*See data sheets for details

Brewing Properties

In Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits:

• Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
• Vigorous fermentation that can be completed in 5 days
• High attenuation and High flocculation
• Neutral flavour and aroma, typical of traditional lagers
• The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(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.