YEAST MANGROVE JACKS BAVARIAN WHEAT

Bavarian Wheat M20 Yeast - Mangrove Jacks

• Suitable for Hefeweizen, Kristal M20 Weizen, Dunkel Weizen and more.

Yeast Strain Description

• A top-fermenting wheat beer yeast which imparts banana and clove estersbalanced with spiced aromas.
• This yeast produces a silky mouthfeel and rich body.

Technical Characteristics

• STRAIN CLASSIFICATION: Saccharomyces cerevisiae
• RECOMMENDED TEMPERATURE RANGE: 18 - 30°C (64 - 86°F)
• KILLER FACTOR: Sensitive
• ATTENUATION: 70 - 75%
• FLOCCULATION RATE: Low - medium
• COMPACTION: Low - medium
• VIABLE YEAST CELLS: >5 x 109 cells per gram
• DRY WEIGHT: 93 – 96%
• WILD YEAST: <1 per 106 cells
• TOTAL BACTERIA: <1 per 106 cells
• GMO STATUS: GMO Free
• AROMA CHARACTERISTICS:
• It has abundant classic banana esters, balanced with clove like phenolic aromas; thesearomas tend to overwhelm any malt or hop character in the beer.

FLAVOUR / MOUTHFEEL CHARACTERISTICS

• While this strain has only a moderate tendency to attenuate, the final beer will not besweet. Instead, it will have a creamy, silky mouthfeel with a full and rich medium body.
• This strain strips away most caramel and complex malt flavours, while deep roast andchocolate flavours will come through.
• The slight acidity produced, greatly enhanceswheat malt characteristics. It has a very low flocculation rate that makes it ideal for beersthat are traditionally served cloudy.

HIGHER ALCOHOL BEERS

• In higher alcohol beers, the phenolic character presented by this strain becomes a bitsmokey and esters burst forth. Low attenuation rate may result in a sweet beer.