LalBrew® Verdant IPA Ale Yeast
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.
- 11g Sachet
- 500g Brick (coming soon)
- NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.
- Apricot with notes of tropical fruit and citrus
- Medium to High
- 18 - 23°C (64 - 73°F)
- 10% ABV
- 50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL
Classified as Saccharomyces cerevisiae, 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.
Flavour and Aroma:
Instructions for use:
The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew® Verdant IPA yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.
Find your exact recommended pitching rate with our Pitch Rate Calculator the Brewers Corner at www.lallemandbrewing.com
LalBrew® Verdant IPA may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.
Rehydration of LalBrew® Verdant IPA in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect
fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of
dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations.
Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast.
Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast
completely. Leave it to rest for 5 more minutes at 30-35°C.
Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of
>10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow temperation to be carried out by natural heat loss. This will take too long and could result in loss
of viability or vitality.
Inoculate without delay into cooled wort in the fermenter. LalBrew® Verdant IPA yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.
LalBrew® Verdant IPA yeast should be stored in a vacuum sealed package in dry conditions below 4°C (39°F). LalBrew® Verdant IPA will rapidly lose activity after exposure to air.
Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can
be stored below 4°C (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
Performance is guaranteed when stored correctly and before the expiry date. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.