Lalvin CL23 Premium Wine Yeast

About

Lalvin ICV CL23 is a Geisenheim Research Center selection originally isolated for sparkling wine production. In beer it is most often used as a bottle-conditioning aid: a small dose added at packaging to make sure carbonation completes, which is especially useful after long fermentations, high-gravity primaries, or extended cold conditioning when the primary yeast may be tired. It is also handy for sparkling beers, as a finishing yeast for big beers, and as a rescue pitch for stalled fermentations. Its character is deliberately neutral, so it preserves the primary fermentation's flavour.

Specs

Attenuation

Very high (very dry finish)

Flocculation

Low–Medium

Temperature

10–30°C

Alcohol tolerance

18% ABV

Pitch rate

~1–2 g per 20 L at packaging (bottle conditioning); ale-style rates if used for primary

Form

Dry

Recipe pairing

Adjuncts

Co-ferments alongside beer yeast at bottling without competing for flavour; pairs with priming sugar for carbonation

Suited to

Bottle conditioning aid for beer, Sparkling beer, High-gravity finishing yeast, Cider / sparkling wine

Brewing tips

• Best known as a bottle-conditioning insurance dose (~1–2 g/20 L) when primary yeast viability is uncertain.
• Tolerates high CO₂ pressure — it was bred for in-bottle sparkling-wine secondary fermentation.
• Neutral by design, so it carbonates without altering the beer's primary character.
• Its ~18% alcohol tolerance also makes it a rescue pitch for stuck high-gravity fermentations.

Handling & storage

Rehydration

Sprinkle onto the packaging vessel, or rehydrate in warm water before adding; rehydrate per Lallemand instructions if used for a primary ferment.

Storage

Cool and dry; refrigerate after opening.

Shelf life

~2 years sealed.

In your brews

Styles brewed

Used in

• Hazy IPA I 21C Hazy IPA
  2022-01-27 4.9% ~2 g Owen Paterson