Dry yeast Lallemand Diamond (500 g)

Category: Yeasts
Product code: MBP0371
Product available
We are sorry, for this order you will receive a quotation for shipping costs
Qty € 124.50
Add to cart

Dry yeast Lallemand Diamond (500 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).


  • 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

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: 500 g

Storage: 5°-10° C

Consult our product datasheet

Similar Products