LalBrew Koln
Dry Ale yeast from Lallemand.
Lab
Lallemand· Ale · Dry
Lallemand· Ale · DrySpecs
Attenuation
78–83%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
12–20°C
54–68°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈9% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
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.
Usually used in
Kolsch & IPA
Common questions
- What is LalBrew Koln's attenuation?
- 78–83% apparent attenuation.
- What temperature should I ferment LalBrew Koln at?
- 12–20°C is the recommended range.
- What beer styles is LalBrew Koln good for?
- Kolsch & IPA.
Brew with LalBrew Koln
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