8/12/2019 Fermentis safbrew
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pecialty yeast selected for wheat beer fermentations. Produces
subtle estery and phenol flavor notes typical of wheat beers.
Allows to brew beerith a high drinkability profile and presents a
very good ability to suspend during fermentation.
ERMENTATIONTEMPERATURE: 12-25C (53.6-77F) ideally 18-24C
(64.4-75.2F)for clover flavors : below 22C (71.6F)for banana
flavor: above 23C (73.4F)
OSAGEINSTRUCTIONS: 50 to 80 g/hl
EHYDRATIONINSTRUCTIONSprinkle the yeast in minimum 10 times its
weight of sterile water or wort at 27C 3C (80F 6F). Leave to rest
15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into
the fermentation vessel.lternatively, pitch the yeast directly in
the fermentation vessel providing the temperature of the wort is
above 20C (68F). Progressively sprinklee dry yeast into the wort
ensuring the yeast covers all the surface of wort available in
order to avoid clumps. Leave for 30 minutes, then mix theort using
aeration or by wort addition.
YPICALANALYSIS:dry weight: 94.0 96.5able cells at packaging:
> 6 x 109/g
otal bacteria*: < 5 / mlcetic acid bacteria*: < 1 / ml
actobacillus*: < 1 / mlediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / mlathogenic
micro-organisms: in accordance with regulationwhen dry yeast is
pitched at 100 g/hl i.e. > 6 x 10 6viable cells / ml
TOTALESTERS TOTALSUPERIORALCOHOLS RESIDUALSUGARS
FLOCCULATION
STORAGEDuring transport : The product can be transported and
stored at roomtemperature for periods of time not exceeding 3
months without affectingits performance.At final destination: Store
in cool (< 10C/50F), dry conditions.
SHELFLIFE24 months from production date. Refer to best before
end date printedon the sachet.Opened sachets must be sealed and
stored at 4C (39F) and used wit-hin 7 days of opening. Do not use
soft or damaged sachets.
Ingredients : Yeast (Saccharomyces cerevisiae), emulsifier
E491
* corresponds to an apparentattenuation of 86%
ermentis Division of S.I.LesaffreP 3029 - 137 Rue Gabriel
Pri9703 Marcq en Baroeul Cedex Franceel: +33(0)3 20.81.62.75:
[email protected]
pm at 18P at 20C in EBC tubes ppm at 18P at 20C in EBC tubes
rmentis dry brewing yeasts are well known for their ability to
produce a large variety of beer styles.
order to compare our strains, we ran fermentation trials in
laboratory conditions with a standard wort for all the strains and
standard temperature conditions ( Saflager: 12C forh then 14C /
Safale & Safbrew : 20C) . We focused on the following
parameters: Alcohol production, residual sugars, flocculation and
fermentation kinetic.
