LalBrew Köln Kölsch Style Ale Yeast

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 fermentation's will be more neutral in character, while warmer fermentation's will have more fruit-forward ester profile.

• 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 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.