LALLEMAND BRY-97 YEAST

Selected from the Siebel Institute Culture Collection, this American West Coast yeast is used for different types of ales by a number of commercial brewers. Presents a neutral aroma profile with high flocculation. Provides rapid and vigorous fermentation, which can be completed in 4 days.

Through expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma.

Traditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.

Recommended dosage: 0.5g - 1g / liter

Flocculation Rate: high
Attenuation: medium-high
Recommended Temperature Range: 15-22°C

Properties:

Fermentation type:

upper