Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with fruity, estery notes.
Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.
Available in 11.5g sachets
Ingredients : Yeast (Saccharomyces cerevisiae), emulsifier E491
Fermentation Temperature: 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)
Dosage Instructions: 80 to 120 g/hl for pitching at 12°C – 15°C (53-59°F). Increase dosage for pitching below 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)
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