ALPINE GERMAN – DRY YEAST
DESCRIPTION
Alpine Yeast German is a classic yeast for the production of bottom-fermented beers. Yeast with modest production of floral and fruity esters. Beer brewed with Alpine Yeast German is very clean, fresh and dry. Excellent for the production of classic American beers, Vienna, Lager, Munich Dunkel.
PERFORMANCE
| Fermentationtem perature | 10-20°C |
| Apparent attenuation | 80-85% |
| Diastatic | negative |
| Alcohol tolerance | 10% (v/v) |
| Flocculation Perfomance | Medium – High |
| Flocculation | High |
MICROBIOLOGICAL ANALYSIS
| Species | Saccharomyces cerevisiae |
| Dry weight | ≥ 93% |
| Living yeastcell | ≥ 4.0 × 10⁹ cfu/g |
| Wild yeast | ≤ 1.0 × 10³ cfu/g |
| Total bacteria | ≤ 5.0 × 10³ cfu/g |
| Lactobacillus | ≤ 1.0 × 10³ cfu/g |
METHOD OF USE
- Dosage: from 80 to 150 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.
