Dry yeast Lallemand Diamond (11 g)

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

Consult our product datasheet