LalBrew Verdant IPA

Lallemand · ale · Dry

The dry-yeast take on the London Ale III (Wyeast 1318) family, developed with Verdant Brewing Co. Soft, juicy, biotransformation-active, and intentionally hazy — one of the most popular dry hazy-IPA strains.

peachapricottropical fruitjuicysoft

13 brews

About

Developed in collaboration with Verdant Brewing Co (UK), this strain is the dry-yeast equivalent of the classic London Ale III (Wyeast 1318) family, built for hazy, juicy New England IPAs. It throws elevated peach and stone-fruit esters and biotransforms hop compounds, while medium-low flocculation gives a hazy, soft mouthfeel.

Specs

Attenuation: 73–80%
Flocculation: Medium-low
Temperature: 18–23°C
Optimal: 20–22°C for peak fruit esters
Alcohol tolerance: 10% ABV
Ferment time: 7–10 days
Pitch rate: 1 pack (11 g) for up to 20 L at <1.070 OG
Form: Dry

Recipe pairing

Grains: Pale malt with oats and wheat for a soft, hazy body
Hops: Citra, Mosaic, Nectaron, Riwaka
Adjuncts: Flaked oats and wheat build the pillowy mouthfeel these styles want
Suited to: Hazy IPA, New England IPA, Juicy Pale Ale, American Pale Ale

Brewing tips

Very biotransformation-active — pitch a dry-hop charge during active fermentation (day 1–3) for maximum tropical conversion.
Low flocculation keeps it hazy without finings; that's expected, not a fault.
Ferment 20–22°C for peak fruit ester expression; keep pressure low to preserve esters.

Handling & storage

Rehydration: Direct-pitch at 20°C; rehydration optional.
Storage: 2–8°C.
Shelf life: 2 years refrigerated.

In your brews

Used in 13 batches 2023-03-09 → 2025-11-20

Attenuation (achieved) 72–87% spec 73–80%

Avg ferment temp 18.6°C range 18–23°C

ABV range 5.5–8% 13 measured

Styles brewed

21C Hazy IPA

18B American Pale Ale

21B Specialty IPA: Red IPA