Safale US-05 is the most famous American ale yeast producing well-balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. BEERS TO BREW: American Pale Ale, American IPA, American IIPA, American Stout, American Amber/Red, American Brown, American Barleywine, American Wheat & rye, Specialty/Fruit/Veg/Spiced beers, Robust Porter*, Cream Ale*, Kolsh**, Blonde Ale, Irish Red** and Scottish shilling beers, Dry Stout, Dusseldorf Alt. * Ferment on the warmer side of the temperature scale.** Ferment on the cooler side of the temperature scale. INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491. FERMENTATION: Ideally at 18-28°C (64-82°F). PITCHING: 11.5 g per 23 L. ATTENUATION: 81% (residual sugars 11 g/l). FLOCCULATION: Medium. SEDIMENTATION: Medium. TOTAL ESTERS: 40 ppm at 20°C in EBC tubes. TOTAL SUPERIOR ALCOHOLS: 269 ppm at 20°C. REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the 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 the wort using aeration or by wort addition. STORAGE: 36 months from production date. During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool (< 10°C/50°F), dry conditions. SHELF LIFE: Refer to best before end date printed on the sachet. Opened sachets must be flushed sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets. TYPICAL ANALYSIS: % dry weight: 94.0 – 96.5 Viable cells at packaging: > 6 x 10^9 /g Total bacteria*: < 5 / ml Acetic acid bacteria*: < 1 / ml Lactobacillus*: < 1 / ml Pediococcus*: < 1 / ml Wild yeast non Saccharomyces*: < 1 / ml Pathogenic micro-organisms: in accordance with regulation *when dry yeast is pitched at 100 g/hl i.e. > 6 x 10^6 viable cells / ml.
Related
Related
Related