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 Viability: 93% – 96%
Wild Yeast: < 1 per 106 yeast cells
Bacteria: < 1 per 106 yeast cells
Pitching Rate : 0.5 -1.0g P/L
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.
18 – 23°C (64 – 73°F) character. FLOCCULATION
Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt
The optimal temperature range for LalBrew® Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F).
Expected Attenuation: 72-82%