A diastatic Saison yeast, high attenuation will dry out the beer and a high glycerol production rate will produce a
great mouthfeel. Expect a bouquet of pepper and fruit from this gorgeous phenolic yeast.
Technical data
We recommend using at least 50 g per hl of wort for a standard gravity beer (1.045). The pitch rate is between 50-150g/hl of wort.
Expected fermentation temperature: 19-26C degrees.
Strain: Saccharomyces cerevisiae
Live cells: >1.0E+9 CFU per gram
ABV Tolerance: 12%
Ingredients:
Yeast 98.8-99.2%
Attenuation: 80+
E491 Emulsifier 0.8-1.2%
Beer Styles: Belgian Ale, Belgian Pale Ale, Belgian Strong Ale, Saison, Sours
Average flocculation
Recommended temperature 19-26 C
Comparative strains French Saison,3711,wlp590