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Lallemand Diamond Lager Yeast 11g
Lallemand Diamond Lager Yeast 11g
Lallemand - Diamond Lager Yeast 11g
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.
Recipe Suggestions
Looking for inspiration? Click on the links below to take a look at our All Grain recipe kits, Kit & Kilo recipe kits and Fresh Wort Kits.
Explore our hops options
Research has shown that in order to extract the most flavour from hops, and to minimise contact with oxygen, pressure fermenters are the recommended fermenters for any style. If you want to produce the best beer possible, please take a look at our Australian Made PET Fermenters.
MICROBIOLOGICAL PROPERTIES
Classified as a Saccharomyces pastorianus, a bottom fermenting yeast.
Typical Analysis of LalBrew Diamond™ yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Negative
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits:
Vigorous fermentation that can be completed in 5 to 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)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of
the wort.
Lallemand - Diamond Lager Yeast 11g
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.
Recipe Suggestions
Looking for inspiration? Click on the links below to take a look at our All Grain recipe kits, Kit & Kilo recipe kits and Fresh Wort Kits.
Explore our hops options
Research has shown that in order to extract the most flavour from hops, and to minimise contact with oxygen, pressure fermenters are the recommended fermenters for any style. If you want to produce the best beer possible, please take a look at our Australian Made PET Fermenters.
MICROBIOLOGICAL PROPERTIES
Classified as a Saccharomyces pastorianus, a bottom fermenting yeast.
Typical Analysis of LalBrew Diamond™ yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Negative
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits:
Vigorous fermentation that can be completed in 5 to 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)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of
the wort.
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