LSB2102 - Saison non-diastaticus

This blend is ideal to brew beers inspired by Belgian and French Saisons, without the risks of using Saccharomyces cerevisiae var. diastaticus. Developing a moderate phenolic profile, accompanied by aroma of stone fruits, it makes it possible to create classic and modern Saisons. In addition, it will provide a dry but round finish, the perfect choice for tasty and refreshing beers. To reach a high degree of attenuation, it is recommended to mash at a temperature between 62 °C and 64 °C for 60 to 90 minutes.


65.00$


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SPECIFICATIONS
Genus and species : Saccharomyces ceresivisae
Attenuation :
 75 - 85 %
Flocculation : Low
Alcohol tolerance : 10 %
Optimal temperature : 18 - 25 °C
SUGGESTED STYLES
Saison, Farmhouse, Belgian Blonde Ale, Witbier,
Bière de Garde, Tripel
The shipment will be carried out by next Wednesday if in inventory. Otherwise, you will be notified of a delivery date within 24 hours.

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