Description
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.
Please see PITCHING RATE CALCULATOR HERE
Pitching rate of 0.5 – 1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended
Classified as Saccharomyces Cerevisiae, a top fermenting yeast
Microbiological Properties
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 Negative
- Bacteria < 1 per 106 yeast cells
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.
This is a POF negative strain.
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.
andy.d.williamson (verified owner) –
Very pleasantly surprised by this – I did a ~6.6% NEIPA with a single packet, pitched over wort (ie no starter) just to see how well it would do…
It fermented out quickly (4 days iirc) at 78% attenuation with no off flavours. Krausen/performance reminded me very much of London 3 though mouthfeel seems better than I remember from that, although I’ve tweaked my water profile since I was using that.
Anyhow, excellent results off a dry pitch 3 quid yeast says I’ll be using it again – I’m as happy with this as I have been with anything I’ve used (Vermont, London 3, juice, maniacal etc).
Nigel Macey (verified owner) –
Superb,used for the Verdant IPA recipe kit.