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 220.127.116.11), 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
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
160 to 240 g/hl at ideally 12°C – 20°C (53.6°F – 68.0°F).
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
- Viable yeast > 1.0 *1010 cfu/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*106 yeast cell
- Total Bacteria: < 1 cfu /106 yeast cell
- “Wild” Yeast*: < 1 cfu / 6.0*106 yeast cell
- Pathogenic micro-organisms: in accordance with regulation
*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D
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.
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.