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 expression of a beta-glucosidase enzyme LalBrew Köln™ 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.

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 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.