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    Sfa Us05

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    ernestojacintopinto
    Safale US-05 is an American ale yeast that produces well-balanced beers with low diacetyl and a clean, crisp finish. It forms a firm foam head and stays suspended well during fermentation. It has an apparent attenuation of 81% and produces medium flocculation. The yeast should be rehydrated in sterile water at 27°C +/- 3°C before being pitched into fermentation between 12-25°C, ideally 15-22°C. Safale US-05 has high cell counts and low bacteria and wild yeast counts, and should be stored cool and dry with a 24 month shelf life.

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    Sfa Us05

    Uploaded by

    ernestojacintopinto
    25 views1 page
    Safale US-05 is an American ale yeast that produces well-balanced beers with low diacetyl and a clean, crisp finish. It forms a firm foam head and stays suspended well during fermentation. It has an apparent attenuation of 81% and produces medium flocculation. The yeast should be rehydrated in sterile water at 27°C +/- 3°C before being pitched into fermentation between 12-25°C, ideally 15-22°C. Safale US-05 has high cell counts and low bacteria and wild yeast counts, and should be stored cool and dry with a 24 month shelf life.

    Original Description:

    Fermentis

    Original Title

    SFA_US05

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    Safale US-05 is an American ale yeast that produces well-balanced beers with low diacetyl and a clean, crisp finish. It forms a firm foam head and stays suspended well during fermentation. It has an apparent attenuation of 81% and produces medium flocculation. The yeast should be rehydrated in sterile water at 27°C +/- 3°C before being pitched into fermentation between 12-25°C, ideally 15-22°C. Safale US-05 has high cell counts and low bacteria and wild yeast counts, and should be stored cool and dry with a 24 month shelf life.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views1 page

    Sfa Us05

    Uploaded by

    ernestojacintopinto
    Safale US-05 is an American ale yeast that produces well-balanced beers with low diacetyl and a clean, crisp finish. It forms a firm foam head and stays suspended well during fermentation. It has an apparent attenuation of 81% and produces medium flocculation. The yeast should be rehydrated in sterile water at 27°C +/- 3°C before being pitched into fermentation between 12-25°C, ideally 15-22°C. Safale US-05 has high cell counts and low bacteria and wild yeast counts, and should be stored cool and dry with a 24 month shelf life.

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    safale us-05

    Ingredients : Yeast (Saccharomyces cerevisiae), emulsifier E491


    American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a
    very good ability to stay in suspension during fermentation.
    total esters

    total superior alcohols

    40

    269

    11 g/l*

    ppm at 18P at 20C in EBC tubes

    ppm at 18P at 20C in EBC tubes

    * corresponds to an apparent
    attenuation of 81%

    fermentation temperature:
    dosage instructions:

    residual sugars

    flocculation

    medium

    12-25C (53.6-77F) ideally 15-22C (59-71.6F)


    50 to 80 g/hl

    rehydration instructions
    Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27C 3C (80F 6F). 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 20C (68F). 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.

    typical analysis:
    % dry weight:
    94.0 96.5
    Viable cells at packaging:
    > 6 x 109 /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 106 viable cells / ml

    storage
    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 (< 10C/50F), dry conditions.
    shelf life
    24 months from production date. Refer to best before end date printed
    on the sachet.
    Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening. Do not use soft or damaged sachets.

    Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles.
    In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions ( Saflager: 12C for
    48h then 14C / Safale & Safbrew : 20C) . We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic.

    Fermentis Division of S.I.Lesaffre


    BP 3029 - 137 Rue Gabriel Pri
    59703 Marcq en Baroeul Cedex France
    Tel: +33(0)3 20.81.62.75
    @ : fermentis@lesaffre.fr

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