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

Through the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile

Microbiological Properties
Classified as Saccharomyces cerevisiae, a top-fermenting yeast.
Typical Analysis of LalBrewTM Köln yeast:
Percent solids 93% - 97%
Viability ≥ 1 x 10^9
CFU per gram of dry yeast
Wild Yeast < 1 per 106
yeast cells
Diastaticus Undetectable
Bacteria < 1 per 10^6
yeast cells
Finished product is released to the market only after passing a rigorous series of tests
 
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM 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 LalBrewTM Köln yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°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.