LALBREW® VERDANT IPA Dried Yeast 11g

(1 customer review)

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.

SKU: YEA-02-051 Categories: , , , Tags: , , , ,

£3.29

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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.

 

Classified as Saccharomyces Cerevisiae, a top fermenting yeast

Typical Analysis of LalBrew® Verdant IPA:page1image59954432

Percent solids Viability: 93% – 96%

Wild Yeast: < 1 per 106 yeast cells

Diastaticus: Undetectable

Bacteria: < 1 per 106 yeast cells

Pitching Rate : 0.5 -1.0g P/L

 

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.

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%

 

 

 

 

 

Additional information

Weight .013 kg
Country of Origin AT
HS Code 2102101090

1 review for LALBREW® VERDANT IPA Dried Yeast 11g

  1. 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).

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