Lallemand Diamond Lager
Lallemand Diamond Lager
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Lallemand Diamond Lager Yeast 11g
LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond™ – Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.
Traditional styles brewed with the 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.
Temperature Range
- 10 - 15°C (50 - 59°F)
Aroma
- Neutral
Microbiological Properties:
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrewTM New England yeast.
- Percent solids: 93% – 97%
- Living Yeast Cells: < 5 x 109 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, guaranteeing the highest standards of purity, quality and performance. *According to the ASBC and EBC methods of analysis*See data sheets for details
Brewing Properties
In Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits:
- Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
- Vigorous fermentation that can be completed in 5 days
- High attenuation and High flocculation
- Neutral flavour and aroma, typical of traditional lagers
- The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
