LalBrew Verdant IPA Ale Yeast

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, 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.

Fermentation Temperature: 18°c - 23°c

Storage: Cool, Dry conditions (<4°c)

Floculation: Medium - High

Attenuation: Medium to high (72-82%)

Dosage Instructions: 50-100g/hl, or 1-2 packages per 5 gallon batch depending on starting gravity (ie, a high gravity beer should have two packages pitched, where as something in the 1.050 range will be fine with 1)

Alcohol Tolerance: Up to 9%

Rehydration Instructions: Sprinkle the yeast on the surface of 10 times its weight of sterile water at 30°C to 35°C (86-95°F). Do not use wort, distilled or reverse osmosis water as loss in viability might result. Gently break any clumps to ensure that all yeast is in contact with the rehydration medium. DO NOT STIR.  Leave to rest for 15 minutes then suspend (stir) the yeast completely and leave it for 5 more minutes. Then adjust temperature to that of the wort and inoculate without delay. With changes of temperature of more than 10°C adjust the temperature in 5 minute intervals of 10°C to avoid the formation of petite mutants or incomplete fermentation.

Storage: All active dry yeast should be stored dry and below 8°C.




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