Lallemand BRY-97 West Coast Ale Yeast 11g
BRY-97 West Coast Ale Yeast Wholesale
BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma.
Traditional ales made with LalBrew® BRY-97 include:
- American Ales
- Cream Ale
- American Wheat, American Pale Ale, American Amber, American Ales, American Brown, American IPA, American Stout,
- Scotch Ale
- Russian Imperial Stout
- Imperial IPA
- Old Ale and American Barleywine
- 15 - 22°C (59 - 72°F)
- Neutral with slight ester
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
- Percent solids: 93% – 97%
- Living Yeast Cells: < 5 x 109 per gram of dry yeast
- Wild Yeast: < 1 per 106 yeast cells
- Bacteria: < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance. *According to the ASBC and EBC methods of analysis*See data sheets for details
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.
|Analysis Values - Technical Data Sheet|
|Attenuation||Medium to High|
|Alcohol tolerance||13% ABV|
|Pitching Rate||50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL|
|Fermentation:||15 - 22°C (59 - 72°F)|
The optimal temperature range for LalBrew® BRY-97 yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
|Download Data Sheets|
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