Alpine Pale Ale

Description

Alpine Pale Ale is one of the classic British brewer's yeasts with high flocculation and good attenuation. This yeast produces well-balanced beers with a clean and neutral finish. Excellent for all English style beers including Pale Ale, IPA, Porter, Brown Ale. As a neutral brewer's yeast, Alpine Pale Ale produces light fruity ester flavors that allow the beer to develop the full flavor of malt and hops. The high flocculation makes the beer bright and clear quickly.

Microbiological analysis

Species

Saccharomyces cerevisiae

Dry weight

≥ 93%

Living yeast cells

≥ 4.0 × 10⁹ cfu/g

Wild yeast

≤ 1.0 × 10³ cfu/g

Total bacteria

≤ 5.0 × 10³ cfu/g

Lactobacillus

≤ 1.0 × 10³ cfu/g

Method of use

Dosage: From 50 to 100 g/hl, increasing the dosage of yeast in difficult and high gravity fermentation conditions.

Rehydration: Rehydrate the yeast in 10 times its weight in clean boiled water at 25-30°C in a sterile container. Make sure all the yeast is in contact with the water, leave it for 15 minutes and then stir gently for complete rehydration. Leave it for another 5 minutes at 25-30°C. The rehydration process should not exceed 30 minutes to avoid damaging the viability of the yeast. Inoculate the rehydration yeast into the fermentation vessel. The temperature difference between the wort to be inoculated and the rehydration yeast should never exceed 10°C.

Packaging & storage

Vacuum packets of 0.500 Kg. Store at a temperature ≤10°C with a shelf life of 24 months.