Lager that tastes like lager. Diamond is a true German lager strain — neutral, clean and quick to settle — for everything from Bohemian pilsner to doppelbock.
Attenuation 77–83 % · 10–15 °C · High flocculation · Neutral · 100–200 g/hl · 11 g sachet
What it does in your beer
LalBrew Diamond™ is a true lager strain (Saccharomyces pastorianus, Group II / Frohberg lineage) selected from the Doemens Academy Culture Collection in Germany. Flavour and aroma are neutral, typical of traditional lagers, and it's POF negative.
Attenuation is 77–83 % with high flocculation. At 10–15 °C, fermentation can be complete in about 7 days, and 13 % ABV tolerance leaves room for bocks and eisbocks.
At a glance
| Manufacturer | Lallemand (LalBrew®) |
| Strain / type | Lager yeast (Saccharomyces pastorianus), Group II / Frohberg |
| Selected from | Doemens Academy Culture Collection, Germany |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 77–83 % |
| Flocculation | High |
| Fermentation temperature | 10–15 °C |
| Alcohol tolerance | 13 % ABV |
| Aroma | Neutral |
| POF / diastaticus | Negative / negative |
| Pitching rate | 100–200 g/hl |
| Rehydration | Not needed — dry pitching preferred |
How much for a 20 L batch
Lallemand's rate for Diamond is 100–200 g/hl — double its usual ale rate. For 20 L (0.2 hl) that's 20–40 g, i.e. 2–4 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).
High-gravity, high-adjunct or high-acidity worts may need even more yeast plus extra nutrients, according to Lallemand.
How to use
- Dry pitch (preferred): sprinkle all the sachets evenly over the wort as the fermenter fills.
- Rehydrate only if dry pitching doesn't suit your kit: 10× the yeast's weight of clean, sterilised water at 30–35 °C, 15 minutes, a gentle stir, 5 minutes, then attemperate in steps of no more than 10 °C every 5 minutes. A 30 °C slurry heading into 12 °C wort needs two steps. No distilled or RO water.
- Ferment at 10–15 °C.
- Re-pitching is possible — aerate the wort when you do (Lallemand).
- Pack lost its vacuum? Don't use it.
Pairs well with
Brewing a Bohemian pilsner? Try it with Czech Pilsner Malt and Saaz (Žatecký poloraný červeňák). For a Munich Dunkel or Schwarzbier, add Weyermann® Munich Type 2 and CARAFA® Type 2.
Storage & shelf life
- Keep it vacuum-sealed, dry and below 4 °C, as Lallemand specifies.
- Shelf life: Lallemand gives its lager yeasts 2 years from production — the expiry date is on the pack.
- Opened: reseal, keep below 4 °C and use within 3 days — or vacuum-reseal it immediately and it keeps to the expiry date.
Food information
- Name: Active dry brewing yeast (lager)
- Ingredients: yeast (Saccharomyces pastorianus), emulsifier E491 (sorbitan monostearate, approx. 1 %)
- Allergens: none — Lallemand lists the LalBrew® range as allergen-free
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- Lager rate, lager maths: 2–4 sachets for a 20 L batch.
- Neutral and POF negative — the malt and hops are what you'll taste.
- Sent from our partner warehouse in the Czech Republic, separately from any kit or equipment you order with it.
FAQ
How many sachets of Diamond for 20 L?
2–4. Lallemand's lager rate of 100–200 g/hl works out at 20–40 g for 20 L.
What temperature does Diamond need?
10–15 °C.
What does Diamond taste like?
Neutral — typical of traditional lagers.
Can I pitch Diamond dry?
Yes, it's the preferred method, and Lallemand reports no significant difference versus rehydrating.