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  • LalBrew BRY-97 American West Coast Ale Yeast (500g)

    10352-06-11

    Description

    LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce clean fermentations for high quality ales. LalBrew BRY-97™ is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew BRY-97™ include but are certainly not limited to American Pale Ale, American Amber, American Brown, American IPA, Imperial IPA, American Stout, Cream Ale, American Wheat, Scotch Ale, Russian Imperial Stout, Roggen/Rye, Old Ale and American Barleywine.

    Specifications

    Attenuation 78-84%
    Fermentation Range 15 - 22°C (59 - 72°F)
    Flocculation High
    Alcohol Tolerance 13% ABV
    Pitch Rate 500-100 g/hL
    Species S. Cerevisae

     

    Microbiological Properties

    Classified as Saccharomyces cerevisiae, a top fermenting yeast.
    Typical Analysis of LalBrew BRY-97™ 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

    Negative

    Bacteria

    < 1 per 10 yeast cells

    Brewing Properties

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew BRY-97™ yeast exhibits:

    • Vigorous fermentation that can be completed in 4 days.
    • Medium to High attenuation and High Flocculation.
    • Aroma and flavor is neutral with slight ester notes.
    • This strain is POF Negative.
    • The optimal temperature range for LalBrew BRY-97™ yeast when producing traditional styles is 15 - 22°C (59 - 72°F).

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