Dry yeast Fermentis Saflager W-34/70 (11.5 g)

German yeast used by brewers all over the world. It enables the production of drinkable beers with a balanced floral and fruity profile and a clean taste. Thanks to its properties it has become the yeast par excellence in the production of Lager style beers with a medium final density.

Characteristics:

• Beer styles: Pilsner, Light Munich, Vienna, Marzenbier, Oktoberfest
• Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491
• Aroma profile: Neutral
• Total Alcohols (ppm): 155
• Residual total sugars: 5 g/l
• Residual maltotriose: 2 g/l
• Style: Low fermentation
• Flocculation: High
• Fermentation temperature: 10-15°C
• Dosage: 80 to 120 g/hl at ideally 12°C - 15°C (53.6-59°F).
• Alcohol tolerance %: 10.5
• Apparent attenuation %: 82
• 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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