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.
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits: Vigorous fermentation that can be completed in 5 to 7 days
High attenuation and High flocculation
Neutral Flavor 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)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of
The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew Diamond™ yeast, a pitch rate of 50– 100g per hL of wort is sucient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.
Classified as a Saccharomyces pastorianus, a bottom fermenting yeast.
Typical Analysis of LalBrew Diamond™ yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis