An All-In-1™ yeast & enzyme blend for dry complex beers
SafBrew™ DW-17 is a powerful solution (consisting of active dry yeast and enzymes) for the production of very dry and complex beers with fruity, woody and some subtle sour notes. SafBrew™ DW-17 is also recommended to ferment very high density worts producing a level of alcohol up to 17° ABV.
Ingredients: Yeast (Saccharomyces cerevisiae POF+), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier: sorbitan monostearate (E/INS 491).
This product is All-In-1™
Understanding All-In-1™
All-In-1™ is a brand of specifically blended products, which can be made from a mix of micro-organisms, catalysts, nutrients and more.
There are occasions when a single micro-organism is not enough. Thanks to our extensive experience and research into fermentation, we are constantly developing new products to meet the expectations of beverage makers throughout the world.
A typical example of an All-In-1™ product are the mix of yeast and enzymes. The combination of both working together achieves high sugar attenuation, for stronger and dryer beers.
SAFBREW™ DW-17 OVERVIEW
- Total Esters: High
- Total sup.alcohols: High
- Apparent attenuation: 98-102%
- Floculation: –
- Sedimentation: Medium
SafBrew™ DW-17 sensory profile
SafBrew™ Dw-17 is an All-In-1™ solution from Fermentis especially for dry complex beers with fruity, woody and slight acidic characters.
SafBrew™ DW-17 technical features
Dosage/Temperature
100 to 160 g/hL (0.13 – 0.21 oz/gal) at ideally 20°C – 32°C (68.0°F – 89.6°F).
Usage
① Direct pitching:
Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).
② With prior rehydration:
o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).
o Leave to rest 15 to 30 minutes
o Gently stir
o Pitch in the fermentor
Typical Analysis
- Viable yeast > 1.0 *1010 cfu/g
- Purity : > 99.9 %
- Lactic acid bacteria: < 1 cfu /107 yeast cell
- Acetic acid bacteria: < 1 cfu /107 yeast cell
- Pediococcus: < 1 cfu /107 yeast cell
- Total Bacteria: < 5 cfu /107 yeast cell
- “Wild” Yeast*: < 1 cfu /107 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
Storage
The product must be stored/transported in dry conditions and protected from direct heat sources (e.g. sunlight, …). For up to 6 months, the product can be stored/transported at ambient temperature below 25°C/ 77°F.without affecting its performances Peaks up to 40°C/104°F are allowed for a limited period of time (less than 7 days in total). For prolonged storage time (beyond 6 months) after product has arrived at final destination, Fermentis recommends storage at controlled temperature (below 15°C/59°F).
Shelf life
36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
