LALLEMAND ESSENTIAL® 03 IPA YEAST 500GM Winequip

Essential Yeast for IPA Fermentation 03 is a Saccharomyces cerevisiae strain selected from the Lallemand Yeast Culture Collection capable of producing high attenuation and a clean flavour and aroma that enhances hop character.

Pack Sizes:

• 500g Brick

Beer Styles:

• wide variety of ales

Aroma:

• Clean, subtle fruit

Attenuation:

• High

Fermentation Range:

• 17 – 22°C (63 – 72°F)

Flocculation:

• High

Alcohol Tolerance:

• 10% ABV

Pitching Rate:

• 50 – 100g/hL to achieve a minimum of 2.5 – 5 million viable cells/mL

TYPICAL ANALYSIS:

Percent solids 93% – 97%
Living Yeast Cells 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells (Lysine)
Bacteria < 1 per 106 yeast cells

BREWING PROPERTIES

Vigorous fermentation that can be completed in 7 days at 20°C
This strain has been conrmed to be STA negative by qPCR.

USAGE

Adjust the pitching rate according to the beer style, original gravity of the wort and temperature of fermentation. For Essential® IPA, a pitching rate between 50 and 100 grams per 100 liters of wort is recommended for most fermentations.

PITCHING:

Rehydration and direct pitching of dry yeast into wort are both acceptable methods for inoculating fermentation.

Rehydration of Lallemand Brewing yeast in sterile water prior to pitching into wort has been shown to reduce stress on the cell as it transitions from dry to liquid form. However, for most fermentations, this stress is not significant enough to affect
fermentation performance and flav or, so good results will also be achieved when direct pitching dry yeast into wort. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations.

Measure the yeast by weight withinthe recommended pitch rate range. Pitch rate calculators optimized for liquid yeastmay result in significant overpitching. 

DIRECT PITCH

Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort.

For Essential® IPA, there are no significant differences in fermentation performance when dry pitching compared to rehydration.

REHYDRATION

Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Signicant deviations from rehydration protocols can result in longer fermentations, underattenuation and increased risk of contamination. Rehydration procedures can be found on our website.

Measure the yeast by weight within the recommended pitch rate range.

Pitch rate calculators optimized for liquid yeast may result in significant overpitching.

STORAGE:

Essential® IPA should be stored dry below 4°C (39°F).

Dry yeast will rapidly lose activity after exposure to air. Do not use 500g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days.

Do not use yeast after expiry date printed on the pack.

Product of Austria

• Technical Data Sheet