Page 42 - Brochure_Tips_and_Tricks_BAT_BD_Neat

M AKE YOUR CHOICE! M AKE YOUR CHOICE!

Dry or full-bodied beers? Residual sugars

FIND THE RIGHT BALANCE BETWEEN RESIDUAL SUGARS AND FINAL ALCOHOL. Almost all LOOKING FOR YEASTS THAT LEAVE SOME SPECIFIC SUGARS BEHIND? SafAle™ S-33 will
of our yeast strains guarantee a medium/high attenuation rate: around 78- leave most of the maltotriose. Conversely, SafAle™ BE-256 will consume almost
84%. If you want to create a beer with a higher attenuation and a low level all of it. Furthermore, SafAleTM WB-06 and SafAleTM BE-134 are S. cerevisiae
of residual sugars, SafAle™ BE-256 or SafAle™ BE-134 are the obvious var. diastaticus and will convert dextrins into fermentable sugars.
choices. For high-density beers, SafAle™ HA-18 allows for a very high
attenuation. However, if you want to create a medium level of residual sugars, SafAle ™
SafAle™ S-33 will work perfectly.
g/L
16
APP ARENT A TTENUA T ION 14
12
% SafAle ™ SafLager ™
10
100
8
95
6
90 4
85 2
0
80
75 US-05 S-04 K-97 S-33 WB-06 BE-134 BE-256 T-58 HA-18
70
™
65 SafLager
60 g/L
HA-18 BE-134 US-05 S-04 K-97 S-33 WB-06 BE-256 T-58 S-23 W-34/70 S-189 16
14
12
10
GOOD TO KNOW 8
6
We have set up a study to demonstrate and compare the flavor and
aroma characteristics of our main commercial yeast strains 4
(see page 45). All have been tested in the same standard conditions, 2
with the lowest possible impact of other ingredients, i.e. in the most 0
neutral conditions. Wort: 100% 2 row spring barley pils malt, 15°P /
Bitterness: 25 IBU with pure iso-alpha-acids (end of boiling) / S-23 W-34/70 S-189
Pitching rate: 50 g ADY/hl / Fermentation: 23°C, @Atm. P.
DP1-DP2 DP3 DP4-DP7
(Glucose/Maltose) (Maltotriose) (Dextrins)

42 FERMENTIS / TIPS AND TRICKS FERMENTIS / TIPS AND TRICKS 43