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LalBrew Belle Saison Belgian Style Ale Yeast (500g)
10355-06-11
$176.00
Description
LalBrew Belle Saison™ is a Belgian-style ale yeast selected especially for its ability to create Saison-style beers. LalBrew Belle Saison™ is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional 'Farmhouse' production methods, beers brewed with LalBrew Belle Saison™ are fruity, spicy and refreshing. Through expression of a β-glucosidase enzyme, LalBrew Belle Saison™ can promote hop biotransformation and accentuate hop flavor and aroma in hoppy Saison-style beers.
Specifications
| Attenuation | 86-94% |
| Fermentation Range | 20 - 35°C (68 - 95°F) |
| Flocculation | Low |
| Alcohol Tolerance | 15% ABV |
| Pitch Rate | 500-100 g/hL |
| Species | Saccharomyces cerevisiae var. diastaticus |
Microbiological Properties
Classified as Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.
Typical Analysis of LalBrew Belle Saison™ yeast:
| Percent Solids |
93%-97% |
| Viability |
≥ 5 x 10⁹ CFU per gram of dry yeast |
| Wild Yeast | < 1 per 10⁶ yeast cells |
| Wild Yeast Media |
This strain is known to grow on some wild yeast media including |
| Diastaticus |
STA1 Positive |
| Bacteria |
< 1 per 10⁶ yeast cells |
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Abbaye™ yeast exhibits:
- Vigorous fermentation that can be completed in 10 days. The majority of fermentation is complete after the first 4 days, with gravity continuing to drop slowly thereafter due to glucoamylase activity. Ensure final gravity is stable prior to packaging.
- Very High attenuation and Low Flocculation.
- Aroma and Flavor is typical of Saisons with citrus and pepper notes.
- This strain is POF Positive.
- The optimal temperature range for LalBrew Belle Saison™ yeast when producing traditional styles is 20 - 35°C (68 - 95°F).
- Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,
yeast handling, fermentation temperature and nutritional quality of the wort.