LALBREW DIAMOND™

LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany. LalBrew Diamond™ delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the LalBrew 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

Diastaticus Negative

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

BREWING PROPERTIES

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

Vigorous fermentation that can be completed in 5 to 7 days

High attenuation and High flocculation

Neutral Flavor and Aroma, typical of traditional Lagers

This strain is POF negative

The optimal temperature range for LalBrew Diamond™ yeast when producing traditional styles is 10 – 15°C (50 – 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.