Fermentis US-05 SafAle American Ale

Fermentis Safale US-05 ยีสต์แห้งยอดนิยมจากอเมริกา ให้ผลผลิตจากการหมักที่สะอาด กลิ่นและรสจากยีสต์มีน้อย ให้ profile ที่เราชาวโฮมบรูว์อธิบายว่าเป็นแบบ Clean and crisp นิยมใช้หมักเบียร์ที่ไม่ต้องการกลิ่นรสจากยีสต์มาก เช่น Pale Ale, India Pale Ale (IPA) รวมถึง American Stouts และ American Wheat beers ยีสต์สายพันธุ์นี้ถูกใช้อย่างแพร่หลายในอเมริกา เชื่อกันว่าเป็นยีสต์แห้งที่ทำจากยีสต์ยอดนิยม Chico หรือสายพันธุ์ชื่อดังที่ Sierra Nevada Brewing Co. ใช้ทำ Sierra Nevada Pale Ale เบียร์ยอดนิยมแห่งยุคและเป็นส่วนสำคัญในการปฏิวัติวงการคราฟท์เบียร์แห่งอเมริกา

Sierra Nevada Pale Ale Clone Ingredient Kit

Fermentis US-05 SafAle is ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate.

Fermentis US-05 Safale Yeast forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

The most famous ale yeast strain in America produces well balanced beers with low diacetyl and a very clean, crisp end palate.

Believed to be the dry form of the strain that used to brew Sierra Nevada Pale Ale, one of the most iconic American Pale Ale in the history of craft beer revolution in America.

Fermentis US-05 Suitable Beer style:

• IPAs
• APAs
• Wheat beers
• Stouts                                                                                                      

Fermentation Temperature: 12-25C ideally 15-22C (59-71.6F)

Dosage Instructions: 50 to 80 g/hl.

Fermentis US-05 SafAle Rehydration Instructions:

Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C.

Gently stir for 30 minutes and 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.

Storage:

Store in cool (< 10C), dry conditions. If opened sachets must be sealed and stored at 4C and used within 7 days of opening.

For more info: Fermentis Safale US-05 American Ale

Fermentis US-05 Dosage / Temperature

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

Fermentis US-05 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.

Storage

For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C.  For short periods not exceeding 7 days there is an exception to these rules.

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.

Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.