Angel KO Kolsch Ale Yeast

KO is a classic top fermenting ale yeast for Kolsch and Altbier styles, with a light floral and fruity note and mild esters, giving the typical, slightly fruity traditional German ale aroma profile. The diacetyl of beer is low with subtle flavor of pear, citrus and apple. KO expresses hop flavor with a medium alcohol tolerance and high biotransformation. Colder temperatures will be more neutral in character, while warmer temperatures will have a more fruit-forward profile. 

Temperature Range:
12-25° C (54-77° F)

Apparent Attenuation:
75-82%

Alcohol Tolerance:
10-11% ABV

POF phenotype:
Negative

Diastaticus: 
Negative

Flocculation:
Medium to High

Fermentation Range:
High

Usage

Dosage: 50 to 100 g/hl, increasing yeast dosage under difficult fermentation conditions and high gravity. 

Direct Pitching: Sprinkle the yeast directly onto the surface of the 25° C wort in the fermenter, ensuring that the yeast is evenly distributed across the entire surface of the wort to prevent clumping.

Rehydration: Sprinkle the yeast into 25-30° C (77-86° F) sterile water or sterile wort with added hops, which is 10 times the weight of the yeast. Leave at 25-30° C for 15-30 minutes, then gently stir and pitch the resultant cream into the fermentation vessel. The rehydration process must not exceed 30 minutes. The temperature difference between the wort to be inoculated and the rehydrated yeast must not exceed 10° C.