Fermentis SafAle™ BE-256 11.5g

Fermentis SafAle™ BE-256 11.5g

The champion yeast for Strong ales

Active dry brewer’s yeast recommended to ferment a diversity of Belgian type beers such as abbey style known for its fruitiness and high alcohol content. It ferments very fast and reveals strong fermentation aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation

Ingredients:

Yeast (Saccharomyces cerevisiae), emulsifier E491

Total esters: High
Total sup.alcohols: High
Apparent attenuation: 82-86%
Sedimentation time: Fast
Alcohol tolerance: 9-11%
Phenolic Off-Flavor: –

SAFALE™ BE-256 Sensory profile

SafAle™ BE-256 provides fruity flavors over different fermentation conditions, specially at higher densities and high fermentation temperatures.
This yeast is ideal to brew strong and flavor rich Belgian ales.

Dosage/Temperature:
50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F)

Usage:
Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:

Direct pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.