Lallemand Diamond Lager Yeast (11g)

LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.

Classified as a Saccharomyces pastorianus, a bottom fermenting yeast.

Typical Analysis of LalBrew® Diamond yeast:

Percent solids  93% – 97%

Living Yeast Cells  ≥  5 x 109 per gram of dry yeast

Wild Yeast  < 1 per 106 yeast cells

Bacteria  < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis

In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew® Diamond yeast exhibits:

Vigorous fermentation that can be completed in 5 days

High attenuation and High flocculation

Neutral Flavor and Aroma, typical of traditional Lagers

The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to

15°C(59°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation

density, yeast handling, fermentation temperature and nutritional quality of

the wort.