Dry yeast Lallemand Diamond (11 g)
Code: MBP0248.11
Brand: Polsinelli
€ 3.55
€ 3.64
Yeast for beer
- Abbaye - 11 gr
- Belle Saison - 11 gr
- BRY-97 - 11 gr
- CBC-1 - 11 gr
- Diamond - 11 gr
- Köln - 11 gr
- Munich Classic - 11 gr
- New England - 11 gr
- Nottingham - 11 gr
- Voss - 11 gr
- Windsor - 11 gr
- Abbaye - 500 gr
- Belle Saison - 500 gr
- BRY-97 - 500 gr
- CBC-1 -500 gr
- Diamond - 500 gr
- Köln - 500 gr
- Munich Classic - 500 gr
- New England - 500 gr
- Nottingham - 500 gr
- Voss - 500 gr
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Description
Dry yeast Lallemand Diamond (11 gr)
A yeast for bottom-fermenting beers with a robust character. High fermentation performance results in extremely clean large lager beers. High attenuation and high flocculation. Neutral aroma and taste, typical of traditional lagers. Under standard conditions (inoculated in a wort at 12°C (53.6°F): Fermentation is vigorous and can be completed in 5 days. The optimal temperature range for Diamond yeast to produce traditional styles is from 10°C(50°F) to 15°C(59°F).
Characteristics:
- Beer styles: German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Dark American Lager, Bock, Munich Helles, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Dortmunder Export, Doppelbock, Eisbock, California Common
- Aroma: Neutral
- Attenuation: High
- Fermentation temperature: 10°C - 15°C (50°F - 59°F).
- Flocculation: High
- Alcohol tolerance: 13% ABV
- Inoculation rate: 100-200g/hl for a minimum of 5-10 million viable cells/ml
- Rehydrate in 100 ml of liquid at 30°-35° C
Microbiological properties:
- Percentage of solids: 93-97%.
- Living yeast cells: ≥ 5 x 109 per gram of dry yeast
- Wild yeast: < 1 per 106 yeast cells* (lysine method)
- Bacteria: < 1 per 106 yeast cells according to ASBC and EBC methods of analysis
- Finished products placed on the market only after passing a rigorous series of tests
Packaging: 11g
Storage: 5°-10° C
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