Safbrew WB-06 11.5 Gr.
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and
phenol flavour notes typical of wheat beers
Sedimentation: low Final gravity: high.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the
yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Storage: Store in cool (< 10C/50F), dry conditions. Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening. Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
» See more Yeast.