Yeast List

SafBrew DA-16

MBIT ID: DA-16

Fermentis
Dry
Ale

(Saccharomyces cerevisiae)

98 - 102%
10 bn / g
20.00
to
32.00
16

Genetics and Properties

Non-phenolic
N/A
N/A

Description

The obvious choice for dry flavorful beers, such as Brut IPA. SafBrew™ DA-16 is a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and flavorful beers, particularly fruity and hoppy ones such as Brut IPAs. SafBrew™ DA-16 is also recommended for very high gravity wort, allowing a level of alcohol up to 16% ABV.

Flavour/Aroma

SafBrew™ DA -16 is an All-In-1™ solution from Fermentis especially for dry, hop forward, fruity beers. With the influence of the selected yeast, this solution is not only efficient and practical, it also enhances distinct hop characters and fruity esters. The perfect solution to make deliciously dry, fruity beers and amazing aromas, in a variety of ABV levels.

Usage

Direct pitch: Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

With prior rehydration: Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 21°C to 25°C (69°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.001
0.999

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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