shop parts
  • shop raw goods
  • Learn
  • LalBrew Belle Saison Belgian Style Ale Yeast (500g)

    10355-06-11

    Description

    LalBrew Belle Saison™ is a Belgian-style ale yeast selected especially for its ability to create Saison-style beers. LalBrew Belle Saison™ is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional 'Farmhouse' production methods, beers brewed with LalBrew Belle Saison™ are fruity, spicy and refreshing. Through expression of a β-glucosidase enzyme, LalBrew Belle Saison™ can promote hop biotransformation and accentuate hop flavor and aroma in hoppy Saison-style beers.

    Specifications

    Attenuation 86-94%
    Fermentation Range 20 - 35°C (68 - 95°F)
    Flocculation Low
    Alcohol Tolerance 15% ABV
    Pitch Rate 500-100 g/hL
    Species Saccharomyces cerevisiae var. diastaticus

     

    Microbiological Properties

    Classified as Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.
    Typical Analysis of LalBrew Belle Saison™ yeast:

    Percent Solids

    93%-97%

    Viability

    5 x 10 CFU per gram of dry yeast

    Wild Yeast < 1 per 10 yeast cells
    Wild Yeast Media

    This strain is known to grow on some wild yeast media including
    LWYM and LCSM.

    Diastaticus

    STA1 Positive

    Bacteria

    < 1 per 10 yeast cells

    Brewing Properties

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Abbaye™ yeast exhibits:

    • Vigorous fermentation that can be completed in 10 days. The majority of fermentation is complete after the first 4 days, with gravity continuing to drop slowly thereafter due to glucoamylase activity. Ensure final gravity is stable prior to packaging.
    • Very High attenuation and Low Flocculation.
    • Aroma and Flavor is typical of Saisons with citrus and pepper notes.
    • This strain is POF Positive.
    • The optimal temperature range for LalBrew Belle Saison™ yeast when producing traditional styles is 20 - 35°C (68 - 95°F).
    • Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.

    Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,
    yeast handling, fermentation temperature and nutritional quality of the wort.