Fermentis Safale™ BE-256 active dry yeast is recommended to brew a diversity of beers among which abbey style beers known for their high alcohol content. Fermentis Safale™ BE-256 ferments very fast and reveals subtle and well-balanced 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.
Form:
- Available in 11.5g sachets
Fermentation temperature:
- Ideally 15-20°C (59-68°F)
Total Esters
- High
Total Superior Alcohols
- High
Apparent Attenuation:
- 82 - 86%
Residual Sugars
- 0 g/l*
*0g maltotriose/L corresponding to an apparent attenuation of 90%
Flocculation
- +
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.:
① 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.
② 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.
Ingredients:
Yeast (Saccharomyces cerevisiae), emulsifier E491
SafAle-BE-256
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 (< 10°C/50°F), dry conditions.
Shelf life
36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.