Safale BE-256 is recommended for high alcohol content beers such as Abbey style. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, it is recommended to crop this yeast as soon as possible after fermentation.
BEERS TO BREW: Belgian Dubbel, Spiced Beers, Trippel, Christmas/Winter Warmers, Saisons.
INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.
FERMENTATION: Ideally at 15-20°C (59-68°F).
PITCHING: 11.5 g per 23 L.
ATTENUATION: 82% (residual sugars 0 g/l).
TOTAL ESTERS: 20 ppm at 20°C in EBC tubes.
TOTAL SUPERIOR ALCOHOLS: 274 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.
% 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.