LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.

MICROBIOLOGICAL PROPERTIES

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Köln™ yeast:

• Percent solids 93% – 97%
• Viability ≥ 1 x 109 CFU 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.

BREWING PROPERTIES

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Köln™ 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 Köln™ yeast when producing
• This strain is POF Negative
• Traditional styles is 15 – 25°C (59 – 77°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.