Description

Mangrove Jack’s M20 Bavarian Wheat Yeast

Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.

BEER STYLES

Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more.

CHARACTERISTICS

YEAST CLASSIFICATION: Saccharomyces cerevisiae
ALCOHOL TOLERANCE: 7.5% ABV
ATTENUATION: 70 – 75%
RECOMMENDED TEMPERATURE RANGE: 18 – 30°C (64 – 86°F)
KILLER FACTOR: Sensitive
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

PERFORMANCE CHARACTERISTICS: 5 = HIGH, 1 = LOW
FLOCCULATION RATE: 2/5
COMPACTION: 2/5

USAGE DIRECTIONS

Sprinkle contents directly on up to 23 L (6 US Gal) of wort. Ferment at 18-30 degrees C (59-86 degrees F) for best results.

OBSERVABLE TRAITS

AROMA CHARACTERISTICS:
It has abundant classic banana esters, balanced with clove like phenolic aromas; these aromas 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 be sweet. 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 and chocolate flavours will come through. The slight acidity produced, greatly enhances wheat malt characteristics. It has a very low flocculation rate that makes it ideal for beers that are traditionally served cloudy.
HIGHER ALCOHOL BEERS:
In higher alcohol beers, the phenolic character presented by this strain becomes a bit smokey and esters burst forth. Low attenuation rate may result in a sweet beer.