Lallemand Köln Yeast

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Köln

Kolsh Style Ale Yeast

Lallemand LalBrew

The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavour and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile.

BEERS TO BREW: Kölsch-style beers*, Neutral Ales, Blondes*, Session IPAs, Altbier.

* Ferment on the cooler side of the temperature scale.

INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.

FERMENTATION: Ideally at 12-20°C

PITCHING: 22g (2 sachets) per 20-23L to achieve a minimum of 5 - 10 million cells/mL

ATTENUATION: Medium to High.

FLOCCULATION: Medium to High.

SEDIMENTATION: Fast

 TYPICAL ANALYSIS:

Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Pathogenic micro-organisms: in accordance with regulation