Dry yeast Fermentis Safale US-05 (500 g)
Description
Safale US 05 Beer Yeast 500g
The Safale US-05 yeast is one of the most popular products among brewers and brewers. This 500g pack of Fermentis Safale US 05 allows you to take advantage of all the characteristics of the famous American yeast to brew Kolsh, Mild, American Pale, Brown and Scottish Ale, Porter and Classic Stout. The ingredient has an alcohol tolerance of 9.2, medium-low flocculation and residual sugars of 11gr/l. Once rehydrated with sterile water or boiling wort at a temperature between 24 and 30°C, Safale US 05 dry yeast must be stirred until it has a creamy appearance. It is also possible to inoculate Safale US 05 directly into the fermenter, distributing it evenly over the surface of the wort to avoid the formation of lumps. The product has the characteristic of remaining in suspension on the surface during fermentation.
Characteristics:
- Beer styles: kolsh, mild ale, american pale ale, brown ale, scottish ale light, porter, classic stout
- Ingredients: Saccharomyces cerevisiae yeast, emulsifier E491
- Aroma profile: neutral
- Total alcohols (ppm): 269
- Residual sugars: 11 g/l
- Residual maltotriose: 3 g/l
- Style: High fermentation
- Flocculation: Medium/low
- Fermentation temperature: 18-26 °C
- Dosage: 50-80 g/hl
- Alcohol tolerance %: 9,2
- Apparent attenuation %: 81
- Total esters (ppm): 40
- Storage: 6 months at a temperature below 24°C
- Expiry date: 36 months from production date
- Packaging: 500 g
Instructions for use:
- 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.
- 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.
