Fermentis by Lesaffre | SafAle™ BE-134 Bintani

Fermentis SafAle™ BE-134 is the obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style. → Produces highly refreshing and drinkable beers. → Offers fruity aromas and spicy character such as clove notes. The SafAle™ BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation. This typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character (POF+) such as clove notes. This strain will bring highly refreshing and drinkable beers.

Form:

• Available in 11.5g sachets

Fermentation temperature:

• ideally 18-28°C (64.4-82.4°F).

TOTAL ESTERS

• 45 ppm at 13.5°P at 20°C in EBC tubes

TOTAL SUPERIOR ALCOHOLS

• 180 ppm at 13.5°P at 20°C in EBC tubes

RESIDUAL SUGARS

• 0 g/l*

*0g maltotriose/L corresponding to an apparent attenuation of 90%

FLOCCULATION

• –

SEDIMENTATION

• Slow

Pitching rate instructions:

50 to 80 g/hl (10g – 16g per 20L)

Rehydration instructions:

1. Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
2. Leave to rest 15 to 30 minutes.
3. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

OR

1. Pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps.
2. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

Ingredients:

Yeast (Saccharomyces cerevisiae var. diastaticus), emulsifier E491

SafAle-BE-134_EN

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.