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Lallemand Köln Yeast - 11g

Lallemand Köln Yeast - 11g


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
  • 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.

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