An All-In-1™ yeast & enzyme blend for lower carb* dry Lager beers
SafBrew™ LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrew™ LD-20 is made of both active dry yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins.
Ingredients: Yeast (Saccharomyces pastorianus), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)
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™ LD-20 overview
Total esters: Low-medium
Total sup.alcohols: Low-medium
Apparent attenuation:
Sedimentation time: Fast
Alcohol tolerance: 10-11%
Phenolic Off-Flavor: -
SafBrew™ LD-20 sensory profile
SafBrew™ LD-20 is an All-In-1™ solution from Fermentis especially for dry lagers with a fairly neutral flavor profile. With the influence of the selected yeast, this solution performs in many different brewing conditions, at low temperature fermentation.
SafBrew™ LD-20 technical features
Dosage/Temperature
160 to 240 g/hl at ideally 12°C – 20°C (53.6°F – 68.0°F).
Usage
① Direct pitching:
Direct pitch in the fermentor at fermentation temperature at 12°C – 20 °C (53.6°F – 68.0°F).
② With prior rehydration:
o Rehydrate 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 for 15 minutes
o Gently stir
o Pitch in the fermentor
Typical Analysis
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- Viable yeast > 1.0 *1010 cfu/g
- Purity : > 99.9 %
- Lactic acid bacteria: < 1 cfu /6.0*106 yeast cell
- Acetic acid bacteria: < 1 cfu /6.0*106 yeast cell
- Pediococcus: < 1 cfu /6.0*106 yeast cell
- Total Bacteria: < 1 cfu /106 yeast cell
- “Wild” Yeast*: < 1 cfu / 6.0*106 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
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Storage
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
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.
