{"product_id":"lallemand-lalbrew-diamond","title":"Lallemand LalBrew Diamond™ · Dry Lager Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eLager that tastes like lager. Diamond is a true German lager strain — neutral, clean and quick to settle — for everything from Bohemian pilsner to doppelbock.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 77–83 % · 10–15 °C · High flocculation · Neutral · 100–200 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew 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.\u003c\/p\u003e\u003cp\u003eAttenuation 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eLager yeast (Saccharomyces pastorianus), Group II \/ Frohberg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelected from\u003c\/td\u003e\n\u003ctd\u003eDoemens Academy Culture Collection, Germany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e77–83 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e10–15 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e13 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003eNegative \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e100–200 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand'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).\u003c\/p\u003e\u003cp\u003eHigh-gravity, high-adjunct or high-acidity worts may need even more yeast plus extra nutrients, according to Lallemand.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry pitch (preferred): sprinkle all the sachets evenly over the wort as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eRehydrate 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.\u003c\/li\u003e\n\u003cli\u003eFerment at 10–15 °C.\u003c\/li\u003e\n\u003cli\u003eRe-pitching is possible — aerate the wort when you do (Lallemand).\u003c\/li\u003e\n\u003cli\u003ePack lost its vacuum? Don't use it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing 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.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it vacuum-sealed, dry and below 4 °C, as Lallemand specifies.\u003c\/li\u003e\n\u003cli\u003eShelf life: Lallemand gives its lager yeasts 2 years from production — the expiry date is on the pack.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal, keep below 4 °C and use within 3 days — or vacuum-reseal it immediately and it keeps to the expiry date.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (lager)\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces pastorianus), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — Lallemand lists the LalBrew® range as allergen-free\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLager rate, lager maths: 2–4 sachets for a 20 L batch.\u003c\/li\u003e\n\u003cli\u003eNeutral and POF negative — the malt and hops are what you'll taste.\u003c\/li\u003e\n\u003cli\u003eSent from our partner warehouse in the Czech Republic, separately from any kit or equipment you order with it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Diamond for 20 L?\u003c\/strong\u003e\u003cbr\u003e2–4. Lallemand's lager rate of 100–200 g\/hl works out at 20–40 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature does Diamond need?\u003c\/strong\u003e\u003cbr\u003e10–15 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Diamond taste like?\u003c\/strong\u003e\u003cbr\u003eNeutral — typical of traditional lagers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I pitch Diamond dry?\u003c\/strong\u003e\u003cbr\u003eYes, it's the preferred method, and Lallemand reports no significant difference versus rehydrating.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610537294,"sku":"BOP-271304","price":5.01,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/277_429-kvasnice-lallemand-diamond-11g-lezaky.jpg?v=1790201897","url":"https:\/\/brewtaurus.com\/products\/lallemand-lalbrew-diamond","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}