LalBrew Köln yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew Köln, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation78 to 83 %
Alcohol tolerance9 % ABV
Fermentation temp15 to 25 C (59 to 77 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting ale |
| Fermentation temperature | 15 to 25 C (59 to 77 F) |
| Apparent attenuation | 78 to 83 % |
| Alcohol tolerance | 9 % ABV |
| Flocculation | Medium |
Notes
Recommended for Kölsch, clean pale ale, delicate hoppy ale.
Character: Neutral with subtle fruity ester; accentuates delicate hop aroma.
A Kölsch strain that ferments as an ale but finishes clean and delicate, so a cold conditioning period gives it the lager-like crispness the style wants. Its neutrality lets a light hop aroma show, which is the whole point of a Kölsch; pitch cool and do not let it get warm and estery.