Lallemand Belle Saison™ Yeast 11g

Lallemand Belle Saison™ Yeast 11g

LalBrew Belle Saison™ is a Belgian-style ale yeast selected specifically 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.

BEER STYLES: Saison
AROMA: citrus, pepper
ATTENUATION RANGE: 86 - 94 %
TEMPERATURE RANGE: 20 - 35°C (68 - 95°F)
FLOCCULATION: low
ALCOHOL TOLERANCE: 15% ABV

USAGE:

The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew Belle Saison™ yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. LalBrew Belle Saison™ may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.

Dry pitching:
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consis- tent fermentation performance and reduce the risk of contam- ination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort. For LalBrew Belle Saison™, there are no significant differences in fermentation performance when dry pitching compared to rehydration.

Rehydration:
Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contami- nation. Rehydration procedures can be found on our website. Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.