NEW DRIED BEER YEASTS FOR CRAFT BREWING

The character and complexity of beer is driven by hops. malt and the type of yeast you use. Having the right yeast is critical when creating craft beers with true personality.

This range of dried pure yeast strains have been brought to market after years of a development,extensive brewing trials and rigorous screening. This breakthrough now gives the brewer the ability to brew a wide range of craft beer styles, previously requiring liquid yeast.

Each yeast has been propagated and dried using state of the art manufacturing facilities to give you correct pitching counts, superior shelf stability, and ease of use.
You can be assured that with Mangrove Jack,s Craft Series yeast, you will get consistent, top quality results with each brew.

 

Brewing with Mangrove Jacks Craft Series Dried Yeasts

When using these yeasts, there is no need to propagate or make starters.They offer a cost effective and convenient alternative to liquid yeast products,and have the advantage of extended shelf life with consistent high performance.

Rehydration Instructions

Although Mangrove Jack’s Craft Series Yeasts do not require re-hydration,cleaner and more professional results may be produced if re-hydrated before use.

For all strains except the Bohemian Lager Yeast. add the sachet contents to 100ml of water previously adjusted to a temperature between 86-95″F (30-35″C).
For Bohemian Lager Yeast, re hydrate using  3.4 fl.oz (100 ml) of 68-77″F (20-25″C) water,
Stir gently into a yeast cream for between 8 and 12 minutes then add yeast cream directly to wort.
Alternatively the dry yeast can be added directly into the wort by sprinkling onto the surface and leaving to stand for 10-15 minutes

Number Of Sachets To Use

In most cases Mangrove Jack’s Beer Yeast can be used at a ratio of one 10 gram pack for up to 6.6 US gal (25L).
However, for best results take note of the following exceptions to the rule:

Ales of origlnal Use 2 x 10g packets gravity over 1.050 per 6.6 US Gal (25L)

Lagers to be Use 2 x 10g packets fermented at 57’F per 6.6 US Gal (25L) (14’C) or lower

Under-pitching yeast in lagers or stronger ales will result in extended lag times (the time between pitching your yeast and the commencement of fermentation) which can allow undesirable microbes to multiply, tainting your beer.

The yeast will become “stressed” and may produce excessive and undesirable fruity esters and/or sulfur compounds.

High end gravities are also possible where lower pitch rates are used, leading to sweet and worty unfinished beer.

Storage Of Sachets

Store in original packaging at below 50″F (10″C) for optimum 30 month life.
At 68’F (20″C) storage temperature viability will remain high for 12 months.
At 86″F (30’C) storage temperature viability will remain high for 4 months.
Above 86″F (30’C) viability and yeast condition will become seriously compromised within 6 weeks.

 

How Yeast Works

Lag Phase

After pitching Mangrove Jack’s Beer Yeast to your wort,you will experience a lag period which varies from strain to strain, and from beer to beet; 12-24 hours is normal, The lag phase will also be impacted by the degree of oxygenation of your wort and by temperature. During the lag phase the yeast is acclimatizing to its new surroundings, multiplying  by budding, taking up free oxygen and nutrients from the wort, and it’s metabolism is shifting out of dormancy to active state.

Fermentation

For the first 48 hours, don’t be concerned by the little or absence of activity in your airlock or in the beer. Most strains will show vigorous activity within ’12 hours, but lagers in particular such as our Bohemian Lager Yeast will nearly always require over 24 hours to produce any krausen or bubbling in your airlock.

Maturation

Generally, our ale strains Produce beer that reaches premium flavor potential after approximately 4 weeks maturation: 1-2 weeks in fermenter, followed by 2-3 weeks in bottles or other storage vessel. However, the following table shows some

Exceptions to this rule:

Lagers  –   8-10 weeks: with 3 weeks in fermenter and 5-7 weeks in bottle

Strong Ales   –  Allow at least 4 weeks 2 weeks in fermenter and 2 weeks in bottle (longer if above 1.O50 orlginal gravity)

Bavarian   –  3 weeks: 1 or 2 weeks  in fermenter and 1 or 2 weeks in bottle

Cider Yeast  –  3 weeks: I week in fermenter and 1-2 weeks in bottle

Reuse

As a result of the drying Process, Mangrove Jack’s dried Yeasts are not suitable for harvesting and/or re-pitching. For best results, always use a fresh sachet of yeast with every brew.

 

Selecting the right yeast

Selecting the right yeast strain for the style of beer you are wishing to brew is critical. Each yeast strain will provide the beer with different flavor charactedstics as well as body and clarity. Use the table below, as well as the yeast technical notes on the following pages to ensure you select the best yeast for your chosen beer style. Please note: Workhorse yeast is not mentioned in the below table as this can be used to ferment all beer styles. Workhorse yeast is also an excellent yeast to use for brewing lagers when cool fermentation temperatures are not achievable.

British

Classic English Style Pale Ale —- Burton Union Yeast

India Pale A1e UK —- Brltish Ale Yeast

English Style Dark Mild Ale —- Newcastle Dark Ale Yeast

English Style Brown Ale —- Newcastle Dark Ale Yeast

Ordinary Bitter —- Burton Union Yeast

Best Bitter —- Burton Union Yeast

English-Style Extra Special Bitter —- Burton Union Yeast

British-Style Imperial Stout —- Brltish Ale Yeast

Barley Wine British —- British Ale Yeast

Strong Ale —- British Ale Yeast

Old Ale —- Newcastle Dark Ale Yeast

Golden or Blonde Ale or Summer ale —- Burton Union Yeast

Porter —- Bdtish Ale Yeast

Foreign Style Stout —- Brltish Ale Yeast

Oatmeal Stout —- British Ale Yeast

 

American

American Style Lager (incl. Light or Premium) —- Bohemian lager Yeast

American Style Pale Ale —- US west Coast Yeast

India Pale Ale US —- US west Coast Yeast

Imperial India Pale Ale —- US West Coast Yeast

American-Style Imperial Stout —- US West Coast Yeast

 

German

Bamberg-Style Rauchbier —- Bohemian Lager Yeast

German/Bohemian Style Pilsener —- Bohemian Lager Yeast

Munich Style He11es —- Bohemian Lager Yeast

Dortmunder/European-Style Export —- Bohemian Lager Yeast

Vienna Style Lager —- Bohemian Lager Yeast

German Style Schwarzbier —- Bohemran Lager Yeast

German Style Marzen/Oktoberfest —- Bohemian Lager Yeast

Traditional German Style Bock —- Bohemian Lager Yeast

German Style Heller Bock/Maibock —- Bohemian Lager Yeast

German Style Doppelbock —- Bohemian Lager Yeast

South German Style Hefeweizen —- Bavarian Wheat Yeast

South German-Style Kristal Weizen —- Bavarian Wheat Yeast

South German-Style Dunkel Weizen —- Bavarian Wheat Yeast

South German-Style Weizenbock —- Bavarian Wheat Yeast

 

Belgian

French and Belgian Styie Saison —- Belgian Ale Yeast

Belgian Style Dubbel —- Belglan Ale Yeast

Belgian Style Tripel —- Belgian Ale Yeast

Belgian Style Quadrupel —- Belgian Ale Yeast

Belgian Style Pale Strong A1e —- Belgian Ale Yeast

Belgian Style Dark Strong Ale —- Beigian Ale Yeast

Others

Traditional Scotch Ale —- British Ale Yeast

Scottish Style Heavy Ale —- Newcastle Dark Ale Yeast

Scottish Style Export Ale —- Newcastle Dark AIe Yeast

Classic Irish Style Dry Stout —- British Ale Yeast

Ciders —- Cider Yeast

Ginger Beer —- workhorse Yeast

Fruit Beers —- US West Coast Yeast

 

Dried Yeast Range

 

Individual Descriptions and Specifications

The following pages contain detailed technical information on the strains in the Mangrove Jack’s Craft Series dried beer yeast range.
All brewers know that results will vary dependent on many non-yeast-strain-determined factors, and even that yeast performance may be manipulated by temperature control and. pitch rates, among other factors.

 

The results described in the following pages are based on optimum brewing conditions, with ales fermented in the temperature range 64-68″F (18-20″C)and pitch rate of 10 grams to 6.6 US Gal (25L)wort;
lagers fermented at 54-57″F (12-14″C) and pitch rate of 2o grams to 6.6 US Gal  (25L) wort.