FERMENTIS SafAle US-05

SafAle™ US-05 American Ale Brewer’s Yeast

SafAle™ US-05 is an excellent yeast strain for brewing neutral and well-balanced ales, producing clean and crisp flavours. This yeast forms a firm foam head and maintains excellent suspension during fermentation, making it ideal for American beer styles and highly hopped beers.

Ingredients:

Yeast (Saccharomyces cerevisiae), emulsifier E491

Dosage / Temperature:

50 to 80 g/hl at an ideal temperature of 18-26°C (64.4-78.8°F).

Usage:

Lesaffre's expertise and continuous improvements in yeast production have resulted in exceptional dry yeasts that can withstand a wide range of conditions, including cold or no rehydration, without compromising viability, kinetics, or analytical profile. Brewers can choose the usage method that best suits their needs:

• Direct Pitching: Sprinkle the dry yeast directly onto the wort surface at or above fermentation temperature. Ensure even coverage to avoid clumps. Ideally, add yeast during the initial filling of the vessel, allowing for hydration at a temperature higher than fermentation, with subsequent wort addition bringing the overall temperature to the desired fermentation level.
• With Prior Rehydration: Alternatively, rehydrate the yeast in at least 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Let it rest for 15 to 30 minutes, gently stir, and then pitch the resultant cream into the fermentation vessel.

Microbiological Specifications:

• Viable yeast: > 1.0 x 10¹⁰ cfu/g
• Purity: > 99.9%
• Lactic acid bacteria: < 1 cfu / 10⁷ yeast cells
• Acetic acid bacteria: < 1 cfu / 10⁷ yeast cells
• Pediococcus: < 1 cfu / 10⁷ yeast cells
• Total bacteria: < 5 cfu / 10⁷ yeast cells
• “Wild” yeast*: < 1 cfu / 10⁷ yeast cells
• Pathogenic microorganisms: In accordance with regulations

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Storage:

For storage less than 6 months: Keep below 24°C. For storage more than 6 months: Keep below 15°C. For short periods not exceeding 7 days, these rules can be relaxed.

Shelf Life:

36 months from the production date. Refer to the best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

Each Fermentis yeast strain is developed using a specific production process, benefiting from Lesaffre’s extensive know-how in yeast manufacturing, ensuring the highest microbiological purity and maximum fermentation activity.

Fermentis dry brewing yeasts are renowned for their ability to produce a wide variety of beer styles. To compare our strains, we conducted fermentation trials in laboratory conditions using standard wort and temperature settings (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on alcohol production, residual sugars, flocculation, and fermentation kinetics. Given the impact of yeast on the final beer quality, it is recommended to follow the suggested fermentation instructions. We strongly advise brewers to conduct fermentation trials before any commercial use of our products.