Lallemand Kln Kolsch Style Dry Yeast

LalBrew Kln is ideal for brewing traditional Klsch-style beers and other neutral ales.  The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters.

Through expression of a beta-glucosidase enzyme LalBrew Kln can promote hop biotransformation and accentuate hop flavor and aroma.

Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top-fermenting yeast.

• Typical Analysis of LalBrew Kln yeast:
• Percent solids 93% 97%
• Viability = 1 x 109 CFU per gram of dry yeast
• Wild Yeast < 1 per 106 yeast cells
• Diastaticus Undetectible
• Bacteria < 1 per 106 yeast cells
• Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemands Standard Conditions Wort at 20°C (68°F) LalBrew Kln 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
• Medium Flocculation
• Neutral to slightly fruity and estery flavor and aroma
• The optimal temperature range for LalBrew Kln yeast when producing traditional styles is 12 20°C (54 68°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.