Lallemand Verdant IPA

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1 880 Ft

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LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK)
for its ability to produce a variety of hop-forward and malty beers.
Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas.
With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Verdant IPA:

Percent solids 93% – 96%
Viability ≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests.
*See specifications sheet for details

Details

In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:

Fermentation that can be completed in 10 days.
High attenuation and High flocculation.
Aroma and flavor is sour, red apple and stone fruit, notably peach.
The optimal temperature range for WildBrew™ Philly Sour yeast when producing
traditional styles is 20°C(68°F) to 25°C(77°F)
This strain is POF Negative
In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of
0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that
are higher in glucose.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.