A classic top-fermenting yeast suited for brewing a range of German weizens. It has a very low flocculation rate that makes it ideal for beers that are traditionally served cloudy.
This yeast creates exceptionally dry beer, with a silky mouth feel, and a delicious banana and spice aroma.
Aroma: It has abundant classic banana esters, balanced with clove like phenolic aromas; these aromas tend to overwhelm any malt or hop character in the beer.
Flavour/Mouth Feel: While this strain has only a moderate tendency to attenuate, the final beer will not be sweet. Instead, it will have a creamy, silky mouth feel with a full and rich medium body. This strain strips away most caramel and complex malt flavours, while deep roast and chocolate flavours will come through. The slight acidity produced, greatly enhances wheat malt characteristics.
Higher alcohol beers: This yeast was not created for high alcohol beers, but if used the phenolic character presented by this strain becomes a bit smoky and esters burst forth. Low attenuation rate may result in a sweet beer.
Recommended usage: 1 sachet for 23 L of wort at 18-30°C for beers with OG up to 1.050, for beers with OG higher than 1.050 we suggest to use 2 sachets.
Fermentation observations: Fermentation starts within 24-36 hours and builds a dense but not very high krausen. Recommended fermentation temperature is between 18-24°C; however this strain can be fermented at up to 30°C if excessive ester production is desired.
|Ingredients||Yeast, emulsifier E491.|
|Preservation||Store in a cool and dry place.|
|Type of Fermentation||Top-fermentation|
|Temperature (°C)||18-24°C (fino a 30°C per piu' esteri)|
|Info||This yeast does not require rehydration before use|
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