Brewing European style Lager or Oktoberfest? This yeast is your obvious choice. Saflager S-23 is a bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate. Brewing Oktoberfest? Go no further!
BEERS TO BREW: Oktoberfest/Märzen, Dark American lager, Munich Dunkel, Schwarzbier, Bocks, German Alt, Baltic Porter, European lagers.
INGREDIENTS: Yeast (Saccharomyces pastorianus), emulsifier E491.
FERMENTATION: Ideally at 12-15°C (53.6-59°F). Good results can be achieved up to 19°C.
PITCHING: 23 g per 23 L.
ATTENUATION: 82% (residual sugars 4 g/l).
FLOCCULATION: High.
SEDIMENTATION: Fast.
TOTAL ESTERS: 37 ppm at 12°C during the first 48 hrs of fermentation then 14°C in EBC tubes.
TOTAL SUPERIOR ALCOHOLS: 177 ppm at 12°C during the first 48 hrs of fermentation then 14°C in EBC tubes.
REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°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.