Lallemand LALBREW® VERDANT IPA

Lallemand ร่วมมือกับโรง Verdant Brewing Co. (โรงเบียร์ชื่อดังในสหราชอาณาจักร)

ในการคัดเลือกยีสเพื่อที่จะทำเบียร์แบบ Hoppy style ให้กลิ่นของ Apricot และผลไม้เขตร้อนเสริมกันอย่างดีกับกลิ่นรสของฮอปสมัยใหม่

Microbiological Properties:

Brewing Properties:

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits:

• Fermentation that can be completed in 5 days.
• Medium to high attenuation and moderate flocculation.
• Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character.
• The optimal temperature range for LalBrew® Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F).
• Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

More information: Lallemand Lalbrew Verdant IPA Dry yeast

Alternative Hazy IPA yeast: Lallemand Lalbrew New England Dry yeast

USAGE

The pitch rate will affect the fermentation performance and favor of the beer.

For LalBrew Verdant IPA™ yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations.

More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.

Find your exact recommended pitching rate with our Pitch Rate Calculator in our Brewers Corner at www.lallemandbrewing.com

LalBrew Verdant IPA™ may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling.

Wort aeration is required when re-pitching dry yeast.

PITCHING

Rehydration and direct pitching of dry yeast into wort are both acceptable methods for inoculating fermentation.

Rehydration of Lallemand Brewing yeast in sterile water prior to pitching into wort has been shown to reduce stress on the cell as it transitions from dry to liquid form.

However, for most fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results will also be achieved when direct pitching dry yeast into wort.

Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations.

Measure the yeast by weight within the recommended pitch rate range.

Pitch rate calculators optimized for liquid yeast may result in significant overpitching. For assistance with pitching rates, visit our Pitch Rate Calculator optimized for LalBrew Premium dry yeast strains.

REHYDRATION

Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts.

Do not use wort, or distilled or reverse osmosis water, as loss in viability may result.

Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely.

Leave it to rest for 5 more minutes at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts.