FERMOALE Weiss
Active dry yeast for German wheat beer fermentation
Ideal for producing the well-balanced ester and phenol profile of Hefeweizen/Weisse, Kristal Weizen, Dunkel Weizen and Weizenbock style beers.
BEER STYLES
A traditional German wheat beer style yeast producing a range from Hefeweizen/Weisse, Kristal Weizen, Leichtes Weizen to Bernsteinfarbenes Weizen, Dunkel Weizen and Weizenbock style beers. It can also be used for other wheat-based beer styles where phenolic and estery characteristics are desired.
AROMA & FLAVOUR CHARACTERISTICS
FERMOALE WEISS expresses a perfect harmony of medium to high levels of banana esters and clove, pepper and nutmeg phenolics. To express more banana esters it is advisable to ferment towards the upper limit of the optimal temperature, the lower limit of the pitching rate, lower wort aeration and higher wort original gravity. And vice versa to express more clove, pepper and nutmeg phenolics.
BREWING PROPERTIES
YEAST STRAIN - Saccharomyces cerevisiae (POF+)
ORIGIN OF YEAST STRAIN - Freising, Bavaria (Germany)
APPARENT ATTENUATION - 78-82% | Medium-High
FERMENTATION TEMPERATURE - 16-24°C
FLOCCULATION - Medium
ALCOHOL TOLERANCE - 9-10% ABV
TOTAL ESTERS - High
H2S (SULPHUR NOTES) - Low
PITCHING RATE / DOSAGE
Pitch directly into the wort in the fermenter, at a pitch rate of 50 – 80g/hl of cool wort at 18 – 22°C / 64 – 72°F
The pitch rate will affect the fermentation performance and the final flavour of the beer.
High gravity, high adjunct or high acidity fermentations may require higher pitching rates plus the addition of yeast nutrients.
WHO WE ARE
We passionately enable winemakers and brewers around the world to improve natural processes. We leverage worldwide data-driven knowledge to offer biotechnology, tailored solutions, sanitization processes and specialized equipment derived from continuous innovation and delivered through the largest and most knowledgeable team of experts.
Dosage of AEB FermoAle WEISS Dry Yeast
The dosage of AEB FermoAle WEISS dry yeast depends on the beer type and the desired alcohol content. As a general guideline, it is recommended to use between 5–8 grams of yeast per 10 liters of beer, but you can also use an online dosage calculator or refer to beer recipes that use AEB FermoAle WEISS dry yeast for a more accurate recommendation.
It is generally recommened that active dry yeast is pitched directly into the wort without prior rehydration. If direct pitching is not feasible the yeast can be hydrated and pitched in liquid form.
To rehydrate, make sure it is hydrated by mixing it with a small amount of sterile water or wort at 18 - 25°C. Stir gently and leave for approximately 20min. Gently stir again and add to cooled wort in the fermenter.
To avoid yeast stress, ensure temperature fluctuations are minimal.
AEB FermoAle WEISS dry yeast is optimized for fermentation temperatures between 16 – 24°C, but ideally, the temperature should be maintained around 20°C to achieve the best fermentation rate and flavor profile. It’s important to ensure that the fermentation process stays within this temperature range to avoid unwanted flavors and aromas in the beer.
Finally, remember to follow good hygiene practices when using AEB FermoAle WEISS dry yeast or any other yeast strain. This means ensuring that your equipment and workspace are clean and sanitized, and avoiding contact with the yeast using dirty hands or tools. With proper dosage, hydration, and temperature control, you can expect reliable and efficient fermentation when using AEB FermoAle WEISS.
Storage of AEB FermoAle WEISS Dry Yeast
AEB FermoAle WEISS dry yeast can be stored in a cool and dry place (2–8°C) for up to 3 years from the production date printed on the packaging. The yeast must be kept dry and protected from light and moisture to maintain its maximum effectiveness and shelf life.
It is important to note that the yeast strain’s shelf life can be affected by various factors, including storage conditions and usage patterns. If the yeast has been stored under unfavorable conditions, its viability may decrease over time. Therefore, it’s always wise to check the production date on the packaging and use the yeast as soon as possible after purchase.
Limit exposure to air. Once the package is opened, the yeast should be used immediately.
