Lallemand LalBrew Koln Kolsch-Style Ale Yeast 11g

Classified as Saccharomyces cerevisiae, a top-fermenting yeast.

• Typical Analysis of LalBrew K?ln" yeast:
• Percent solids 93%  97%
• Viability e 1 x 109 CFU 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.

Brewing Properties

In Lallemands Standard Conditions Wort at 20?C (68?F) LalBrew K?ln" yeast exhibits:

• Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is
• perfectly characteristic of this strain.
• Medium to High Attenuation and Medium Flocculation
• Neutral to slightly fruity and estery flavor and aroma
• The optimal temperature range for LalBrew K?ln" yeast when producing traditional styles is 12  20?C (54  68?F)
• Lag phase can be longer compared to other ale strains, ranging from 24-36 hours

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

? Technical Data Sheet