Fermentis SafAle BE-256 - Abbey Yeast
Active dry yeast for Belgian and abbey styles. Produces fruity esters and ferments very dry. BE-256 boasts a high alcohol tolerance and high attenuation making it a great choice for estery, high alcohol beer styles such as those seen in Belgium region. This strain is fast fermenting and finishes with a a balanced flavour and aroma.
Formerly called Safbrew Abbaye Dry Brewing Yeast**
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
Statistics:
Alcohol tolerance (ABV): 11%
Apparent attenuation: 82 - 86%
Sedimentation: Fast
Total esters: High
Fermentation Temperature: 15°C - 20°C
Dosage: 0.5 - 0.8 g/L for standard ferments.
Recommended Beer Styles:
- Belgian Golden Strong Ale
- Saison
- Belgian Blond Ale
- Trappist Single
- Dubbel
- Tripel
- Quad
- Belgian Dark Strong Ale
Pitching:
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.
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.