Description

BF16 is produced under a series of rigorous processes, including pure expanding culture, separation, drying processes and so on. The whole processes meet the requirements of international food safety and health laws. BF16 is an excellent lager yeast to help produce lagers of the finest quality. It is a natural strains and GMO free and can be used in craft beer houses and small beer factories.

INGREDIENTS: Yeast, emulsifier E491

Fermentation temperature:10~20℃, ideally 10~15℃

Dosage instructions: 80 to 150 g/hl , increase dosage up to 150 to 300 g/hl at special conditions of fermentation

Typical analysis

Dry weight: ≥93%

Living yeast cell: ≥4.0*10⁹ cfu/g

Wild yeast:≤1.0*10³ cfu /g

Total bacteria: ≤5.0*10³ cfu /g

Lactobacillus: ≤1.0*10³ cfu /g

Pathogenic micro-organisms: none

Before releasing to markets, all products must pass a series of detection in our factory.

Brewing properties

high flocculation.

apparent attenuation of 80~91% and alcohol tolerance of 10%( v/v).

Quick start to fermentation, which has been repeatedly validation.

Displays slight fragrance of malts and exquisite aroma with little unpleased smell if properly handled.

Help to taste refreshing and present a clear and bright body.

Aroma and flavor for beer

Usage

Rehydrate the yeast in 5~10 times its weight of boiled water or diluted wort(2:1 water to wort) at 22~30℃ in a disinfectant container.

Gently stir for 5 minutes to suspend yeast completely and leave it for 10~20 minutes.

Then adjust temperature to that of the wort if there is a temperature shock greater than 10℃ by mixing some wort.

Just inoculate without delay and blend the yeast and wort by the circulating pump.

The whole process should be limited to 30 minutes to reduce risk of other microbial invasion.

It is not necessary to aerate wort to help the yeast achieve active growth.

Packaging

Vacuum aluminum foil packaging, 500g / bags，20bags/carton, 10kg/bag,1bag/carton

Storage

Store in low temperature (≤10℃) and dry place, with the shelf life of 24 months.

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