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Saflager S-23 Dry Lager Yeast, 11.5 Gram Pack
By Fermentis
The S-23 strain of lager yeast is one of the few high-quality dried lager yeasts in the world. It originated in Germany and is used by numerous European breweries. This lager yeast produces exquisitely smooth beers with a clean flavor profile. This versatile yeast not only creates world-class styles such as German Lagers, Bocks and Pilsners but it can also be used at warmer temperatures for producing very smooth ales.
For best results, use 15 grams to 22 grams of yeast in a 5 gallon batch of beer for fermentation temperatures between 40°F and 50°F. Use as much as 56 grams of yeast in a 5 gallon batch of beer for temperatures below 50°F.
Ingredients: Yeast (Saccharomyces Cerevisiae), Rehydrating Agent
Sedimentation: High
Final Gravity: Medium
Dosage:
80 to 120 g/hl for pitching at 12C – 15C. Increase dosage for pitching below 12C, up to 200 to 300 g/hl at 9C.
Pitching Instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. 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 and then mix the wort e.g. using aeration.
Fermentation Temperature: 9C – 15C (48F-59F), ideally 12C (53F).
Storage:
Store in cool (< 10C), dry conditions. Opened sachets must be sealed and stored at 4C and used within 7 days of opening. Do not use soft or damaged sachets.
Shelf Life:
Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.
Typical Analysis:
% dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gram
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
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