Brewing Poperties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Köln™ yeast exhibits:
- The fermentation that can be completed in 7 days, is 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 flavour and aroma
- The optimal temperature range for LalBrew Köln™ yeast when producing
- This strain is POF Negative
- Traditional styles are 15 – 25°C (59 – 77°F)
- The lag phase can be longer compared to other ale strains, ranging from 24-36 hours
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
You can find recipes for Lallemand/Lalbrew yeasts here: Lallemand Brewer’s Corner
Kolsch is one of my favourite beers