LalBrew Diamond Lager
Dry Lager yeast from Lallemand.
Lab
Lallemand· Lager · Dry · WLDDIAMOND
Lallemand· Lager · Dry · WLDDIAMONDSpecs
Attenuation
78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
10–15°C
50–59°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for LalBrew Diamond Lager
Usually used in
Munich HellesDortmunder ExportGerman PilsnerBohemian PilsnerAmerican PilsnerVienna LagerOktoberfest/MarzenDark American LagerMunich DunkelSchwarzbierTraditional BockDoppelbockEisbock & California Common
Common questions
- What is the LalBrew Diamond Lager equivalent?
- 2308 Munich Lager — the same strain from another lab, the Diamond (Munich 2308) strain.
- What is LalBrew Diamond Lager's attenuation?
- 78% apparent attenuation.
- What temperature should I ferment LalBrew Diamond Lager at?
- 10–15°C is the recommended range.
- What beer styles is LalBrew Diamond Lager good for?
- Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Marzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, and Eisbock & California Common.
- What can I substitute for LalBrew Diamond Lager?
- 2124 Bohemian Lager, L13 Global, OYL-106 German Lager I, and Isar Lager.
Brew with LalBrew Diamond Lager
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