Clean Ale, Lager, Newcomers,

Premium Pils

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A balanced and mild Czech-origin lager yeast that we love for its fast fermentation rate.

In fact, it's one of our fastest-fermenting lager strains. Not limited to Czech styles, Premium Pils can be used in any lager style. Produces dry and full mouthfeel.

    WY2001 L28 Urkel High ferment Dry Lager Clean Crisp Czech
    This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team
    Key Characteristics
    Attenuation

    72–82%

    Temperature

    9–13ºC (48–55ºF)

    Diastatic

    Non-diastatic

    Fermentation Rate

    High Fermentation Rate

    Suitable Beer Types

    Czech Lager, German Lager

    Flocculation

    Medium Flocculation

    Alcohol Tolerance

    Medium Alcohol Tolerance

    Phenolic

    Non-phenolic

    Biotransformation

    Low Biotransformation

    Flavour Profile

    Clean, Crisp

    Attenuation

    Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

    Temperature

    Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

    Diastatic

    Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

    Fermentation Rate

    Based on attenuation at 48 hours fermentation in a standard wort fermentation.

    Suitable Beer Types

    This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

    Flocculation

    Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

    Alcohol Tolerance

    Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

    Phenolic

    Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

    Biotransformation

    Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

    Flavour Profile

    Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.