ALPINE BRITISH ALE – DRY YEAST
DESCRIPTION
Alpine Yesat British is a selected yeast strain for English beer with high flocculation and clarity. It produces delicate sweet fruit esters and but also allows you to perceive the m character. Ideal for beers with a moderate body and a soft mouthfeel. Perfect for English beers, pale ales and IPAs.
PERFORMANCE
| Fermentationtem perature | 15-25°C |
| Apparent attenuation | 75-83% |
| Diastatic | negative |
| Alcohol tolerance | 10% (v/v) |
| Flocculation | High |
MICROBIOLOGICAL ANALYSIS
| Species | Saccharomyces cerevisiae |
| Dry weight | ≥ 93% |
| Living yeastcell | ≥ 4.09* c1f0u/g |
| Wild yeast | ≤1.0*31 c0fu /g |
| Total bacteria | ≤5.03* 1c0fu /g |
| Lactobacillus | ≤1.0*3 1c0fu /g. |
METHOD OF USE
- Dosage: from 50 to 100 g/hl, increasing the dosage of yeast in difficult and high gravity fermentation conditions.
- Rehydration method: Rehydrate the yeast in 10 times its weight in clean boiled water at 25-30°C in a sterile container.
- Make sure all the yeast is in contact with the water, leave it for 15 minutes and then stir gently for complete rehydration. Leave it for another 5 minutes at 25-30°C. The rehydration process should not exceed 30 minutes to avoid damaging the viability of the yeast.
- Inoculate the rehydration yeast into the fermentation vessel. The temperature difference between the wort to be inoculated and the rehydration yeast should never exceed 10°C
PACKAGING STORAGE
Vacuum packets of 0.500 Kg. Store at a temperature ≤10°C with a shelf life of 24 months.
