• Lallemand Verdant IPA Yeast

Lallemand Verdant IPA Yeast

  • $7.50     ON SPECIAL!!
  • $7.20


BEER STYLES
NEIPA, English IPA, American Pale,
English Bitter, Sweet Stout, Sours
AROMA
Apricot with notes of tropical fruit
and citrus
ATTENUATION
Medium to high
FERMENTATION RANGE
18 - 23°C (64.5 - 73.5°F)
FLOCCULATION
Moderate
ALCOHOL TOLERANCE
10% ABV
PITCHING RATE
50 - 100g/hL to achieve a
minimum of 2.5 - 5 million cells/mL

 

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 , 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 Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
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.
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.