LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.

Please see PITCHING RATE CALCULATOR HERE

Pitching rate of 1.0g – 2g P/L is recommended. If fermenting wort at 12c and a SG of 1.050 3 sachets is recommended

Microbiological Properties

Classified as a Saccharomyces pastorianus, a bottom fermenting yeast.
Typical Analysis of LalBrew Diamond™ yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 10⁹ per gram of dry yeast
Wild Yeast  < 1 per 10⁶ yeast cells

Diastaticus Negative
Bacteria  < 1 per 10⁶ yeast cells

Diamond Lager TDS

Brewing Properties

In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits:
Vigorous fermentation that can be completed in 5 to 7 days
High attenuation and High flocculation
Neutral Flavor and Aroma, typical of traditional Lagers

This strain is POF negative

The optimal temperature range for LalBrew Diamond™ yeast when producing traditional styles is 10 – 15°C (50 – 59°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of
the wort.