ALPINE HEFE – DRY YEAST
DESCRIPTION
Alpine Yeast Belgium is a typical yeast used to produce wheat beer characterized fruity flavor notes. It has high attenuation and produces a balance of fruity esters typical of clove f wheat beers. Ideal for the production of Weizenbock, Hefeweizen, Belgian Style Tripel.
PERFORMANCE
| Fermentationtem perature | 15-25°C |
| Apparent attenuation | 83-90% |
| Diastatic | negative |
| Alcohol tolerance | 10% (v/v) |
| Flocculation | Low |
MICROBIOLOGICAL ANALYSIS
| Species | Saccharomyces pastorianus |
| 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 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.
