Lallemand KÖLN KÖLSCH-Style Ale Yeast x 11g

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Köln™ yeast exhibits:

• Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is
• perfectly characteristic of this strain.
• Medium to High Attenuation and Medium Flocculation
• Neutral to slightly fruity and estery flavor and aroma
• The optimal temperature range for LalBrew Köln™ yeast when producing
• This strain is POF Negative
• Traditional styles is 15 – 25°C (59 – 77°F)
• Lag phase can be longer compared to other ale strains, ranging from 24-36 hours

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.