LalBrew Verdant IPA yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew Verdant IPA, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation75 to 82 %
Alcohol tolerance12 % ABV
Fermentation temp18 to 25 C (64 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 | 18 to 25 C (64 to 77 F) |
| Apparent attenuation | 75 to 82 % |
| Alcohol tolerance | 12 % ABV |
| Flocculation | Medium |
Notes
Recommended for NEIPA, hazy pale ale, English IPA, sweet stout.
Character: Apricot with tropical-fruit and citrus undertones; expresses a beta-lyase for hop biotransformation.
Selected for hazy and juicy IPA. It attenuates a little less than a bare American strain, leaving soft body, and its beta-lyase enzyme lifts thiol-derived hop aroma. That biotransformation is the reason to reach for it over US-05 in a hop-forward beer.
Substitutes and styles
Best yeast for hazy NEIPALalBrew Verdant IPA is the pickSafAle US-05compare (Fermentis)SafAle S-04compare (Fermentis)LalBrew New Englandcompare (Lallemand)LalBrew Verdant IPA vs SafAle US-05head to headBest hops for a New Zealand or wine-hop IPAhops to pair with this strainCitra hophop for the same beer (United States)
Sources: Lallemand LalBrew Verdant IPA Technical Data Sheet ยท Lallemand LalBrew Verdant IPA product page