Lallemand Verdant IPA Yeast 11g

Lallemand Verdant IPA Yeast 11g

Suitable Beer Styles:

• NEIPA
• English IPA
• American Pale
• English Bitter
• Sweet Stout and Sours

Temperature Range

• 18 - 23°C (64 - 73°F)

Aroma

• Apricot with notes of tropical fruit and citrus

Finished product is released to the market only after passing a rigorous series of tests.

*See specifications sheet for details

Microbiological Properties:

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew® Verdant IPA:

• Percent solids: 93% – 96%
• Viability: ≥ 5 x 109 CFU per gram of dry yeast
• Wild Yeast: < 1 x 10⁶ per gram of dry yeast.
• Bacteria: < 1 per 10⁶ yeast cells
• Diastaticus: Undetectable

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 20°C (68°F) LalBrew® Verdant IPA yeast exhibits:

• Fermentation that can be completed in 5 days.
• Medium to high attenuation and moderate flocculation.
• Aroma and flavour is dominated by apricot with notes of tropical fruit and balanced malt character.
• The optimal temperature range for LalBrew® Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F).
• Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.