Description
BF27 is a classic Weihenstephan bottom-fermented beer yeast, widely used lager yeast in the world, and at cool temperatures it exhibits a short lag phase with strong steady kinetics. It is a well-rounded lager yeast with modest production of floral and fruity esters. The beer produced with BF27 is very clean, crisp, and dry.
Brewing Properties
Fermentation temperature: 10-20°C, ideally 10~15°C
Apparent attenuation: 80-85%
Alcohol tolerance: 10%( v/v)
POF Phenotype: Negative
Diastaticus: Negative
Fermentation performance: Medium to high
Flocculation: High
Dry fermenting with low residual sweetness
Produces a crisp beer characteristic of the lager style
Microbiological Analysis
Species: Saccharomyces pastorianus
Dry weight: > 94%
Viable cells: > 4.0*109 cfu/g
Wild yeast: < 1.0*103 cfu /g
Total bacteria: < 3.0*103 cfu /g
Lactobacillus: < 1.0*103 cfu /g
Pathogenic micro-organisms: in accordance with regulation; before releasing to markets, all products must pass a series of detection in our factory.
Fermentation Profile
Usage
Dosage: 80 to 150 g/hl, increasing yeast dosage under difficult fermentation conditions and high gravity.
Rehydration method:
1. Rehydrate the yeast in 10 times its weight of clean boiled water at 25-30℃ in a sterile container.
2. Ensure all the yeast contact with water, leave it for 15 minutes and then gently stir to suspend yeast completely and rehydrate fully. Leave it for another 5 minutes at 25-30℃.
3. The rehydration process does not exceed 30 minutes. If it is above 30 minutes, yeast viability will be hurt.
4. Pitch the rehydration yeast into the fermentation vessel. The temperature difference between the wort to be inoculated and the rehydration yeast should never be over 10°C.
Storage
Store in low temperature (≤10℃) and dry place, with the shelf life of 24 months.
The information is true and accurate to the best of our knowledge. However, the data sheet is not to be considered as a guarantee, expressed or implied, or as a condition of sale of this product.
