SafBrew™ LD‑20

Available in 500g and 25g packaging.

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This product is All-In-1™

What does this mean?

Description

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)

*meaning reduction of up to 20% carbohydrates in the beer vs same yeast without enzyme. The information provided by Fermentis is for informational purposes to the attention of professionals only. We make no representation or warranty of any kind, express or implied, regarding the information: regulatory and intellectual property requirements (including product use and claims) shall be reviewed locally for their particular purposes.

SafBrew™ LD-20 overview

Total
esters

Total sup.alcohols

Apparent attenuation

Sedimentation time

Alcohol tolerance

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

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Viable yeast > 1.0 *10¹⁰cfu/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*10⁶yeast cell
- Total Bacteria: < 1 cfu /10⁶ yeast cell
- “Wild” Yeast*: < 1 cfu / 6.0*10⁶yeast cell
- Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

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.

Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.