Dry yeast Fermentis Saflager S-23 (11.5 g)

Code: MBP0028.11,5
Brand: Polsinelli
€ 3.73
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Dry yeast Fermentis Saflager S-23 (11.5 g)

Saflager S-23 is a Saccharomyces Cerevisiae beer yeast strain characterised by low fermentation. Originating in Berlin, Saflager S-23 dry yeast, known by the code RH, is particularly appreciated for its quality and slightly fruity aroma, making it ideal for the production of lager and pilsner beers. Characterised by a low attenuation profile, Saflager S-23 yeast is widely used in Eastern Europe, where it is used to give beer a persistent aftertaste and good density. Its alcohol tolerance is 10.5%, with a high flocculation and a temperature of use between 9 and 15 C°. Saflager S-23 dry yeast, sold in 11.5g packs on Polsinelli, is also ideal for Dortmunder, Bock, Helles and American Lager beers.


  • Beer styles: Dortmunder, Pilsner, Lager, Bock, Helles, American Lager
  • Ingredients: Saccharomyces cerevisiae yeast, emulsifier E491
  • Aroma profile: Slightly fruity
  • Total alcohols (ppm): 177
  • Residual sugars: 8 g/l
  • Residual maltotriose: 4 g/l
  • Style: Low fermentation
  • Flocculation: High
  • Fermentation temperature: 9-15 C°
  • Dosage: 80-120 g/hl at 12°C, at lower temperatures 200-300 g/hl.
  • Alcohol tolerance %: 10.5
  • Apparent attenuation %: 80-84
  • Total esters (ppm): 37
  • Storage: 6 months at a temperature below 24°C
  • Expiry date: 36 months from production date
  • Packaging: 11.5 g

Instructions for use:

  1. Rehydrate the dry yeast that can be best used in fermentation. Rehydration can be done by pouring the dry yeast into a container with 10 times its weight of sterile water or boiling must. Rehydration temperature: 27°C ± 3°C. When the yeast has become creamy with cappuccino-like foam after about 15 minutes, stir vigorously. A creamy froth will form and it is now ready to be inoculated into the wort.
  2. Inoculate the "awakened" yeast into the wort at fermentation temperature.

Alternatively, the dry yeast can be inoculated directly into the fermenter, ensuring that the temperature of the wort is not too low (see table) and that it is distributed over the entire surface of the wort, avoiding lumps. Leave for 30 minutes and then stir vigorously for good oxygenation.

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