Description
SafBrew HA-18 500 g – yeast and enzymes for very strong beer
SafBrew HA-18 from Fermentis is a blend of active dry yeast and enzymes, made for very highly attenuated, high-gravity beers such as barley wine and strong ales. The yeast strain tolerates up to 18% alcohol, depending on process and wort, and has good resistance to osmotic pressure and high fermentation temperatures. The 500 g pack is intended for breweries.
Please note: This product is only available in Norway.
Features
- Dry yeast (Saccharomyces cerevisiae) with glucoamylase
- Very high attenuation, even at high gravity
- Tolerates high fermentation temperatures (thermotolerant)
- POF+: can give phenolic, spicy notes
- Medium sedimentation
Technical data
- Apparent attenuation: 98–102%
- Fermentation temperature: ideally 25–35 °C
- Dosage: 100–160 g/hl
- Alcohol tolerance: 18%
- Ingredients: yeast (Saccharomyces cerevisiae), maltodextrin, glucoamylase from Aspergillus niger (EC 3.2.1.3), emulsifier E491 (sorbitan monostearate)
How to use SafBrew HA-18
Fermentis states that the yeast can be pitched directly into the wort at fermentation temperature, or rehydrated first: sprinkle it into 10 times its own amount of water or wort at 25–37 °C, leave for 15 minutes, stir gently and pitch into the fermenter.
Store the yeast below 24 °C for up to 6 months, and below 15 °C for longer storage. Opened packs should be resealed, stored at 4 °C and used within 7 days.
Frequently asked questions about SafBrew HA-18
Why is the attenuation above 100%?
HA-18 contains the enzyme glucoamylase, which breaks down dextrins that ordinary yeast cannot ferment. Almost all the sugar can then be fermented, and the beer becomes very dry.
How much HA-18 should I use?
Fermentis recommends 100–160 g per hectolitre. A 500 g pack is therefore enough for about 3–5 hectolitres of wort.
Which beers does HA-18 suit?
High-gravity, high-alcohol beers such as barley wine and strong ales, where you want very high attenuation.
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