Customer ratings and reviews
Customer ratings and reviews
New product
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.
High availability
149 Item Items
Warning: Last items in stock!
Looking a replacement for this product?
Good for styles | American Ale | |
Good for styles | APA | |
Good for styles | Stout | |
Good for styles | IPA | |
Good for styles | NEIPA | |
Good for styles | Bitter | |
Type | Ale | |
Brand | Lallemand | |
Attenuation | High | |
Attenuation | Medium | |
Alc. Tolerance (ABV) | 10% | |
Species | Saccharomyces cerevisiae | |
Type | Dry |
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.
PRODUCT FEATURES:
Use to: NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.
Fermentation temperature: 18-23°C
Flocculation: medium
Apparent attenuation: medium-high
Alcochol tolerance: 10%
Dosage: 0,5-1 g/L
INGREDIENTS:
Yeast (Saccharomyces cerevisiae)
Emulsifier (E491)
MANUFACTURER:
LALLEMAND Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
Store in a cool, dry place.
Sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
NET WEIGHT:
11g
American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.
A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Oak ester character makes this yeast well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters. Medium flocculation characteristics allow attenuation up to 75% leaving beer dry while adding malt complexity and pushing hop bitterness. If you love WLP001 California Ale Yeast, give this strain a...
Use our innovative calculator!