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HandcraftedDRIED YEAST0.32-0.35 oz/9-10 g*FORHOME CRAFTBREWERS*(M02 CIDER YEASTIS 0.32 OZ (9 G))
BREWER’S YEASTSFOR CRAFT BREWINGBrewing with the correct yeast strain is critical when creating craftbeers with true personality.This range of dried pure yeast strains have been brought tomarket after years of development, extensive brewing trials andrigorous screening. This breakthrough gives the brewer the abilityto create a wider range of craft beer styles, previously requiringliquid yeast.Each yeast has been propagated and dried using state of theart manufacturing facilities to give you reliable pitching rates,superior shelf stability, and ease of use.You can be assured that with Mangrove Jack’s Craft Series Yeastsyou will get consistent top quality results with each brew.CONTENTS 02Home Craft BrewersHow the Yeast Works0304The Dried Yeast Range:Individual Descriptions and SpecificationsM76 Bavarian LagerM20 Bavarian WheatM47 Belgian AbbeyM41 Belgian AleM31 Belgian TripelM21 Belgian WitM84 Bohemian LagerM54 Californian LagerM15 Empire AleM29 French SaisonM36 Liberty Bell AleM42 New World Strong AleM44 US West CoastM02 CiderM05 MeadYeast Compatibility TableSelecting the Right Yeast0607080910111213141516171819202122
HOME CRAFT BREWERSBREWING WITH MANGROVE JACK’S CRAFT SERIES DRIED YEASTSWhen 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 Instructions03 Although Mangrove Jack’s Craft SeriesYeasts do not require rehydration,cleaner and more professional resultswill be produced if rehydratedbefore use.For all strains except lager yeasts, addthe sachet contents to 3.4 US fl oz (100ml) of water previously adjusted to atemperature between 86–95 F (30–35 C). For lager yeasts, rehydrate using3.4 US fl oz (100 ml) of 68–77 F (20–25 C)water. Stir gently into a yeast cream forbetween 8-12 minutes then add yeastcream directly to wort. Alternatively thedry yeast can be added directly to thewort by sprinkling onto the surface andleaving to stand for 10-15 minutesbefore stirring.ADD YEAST SACHET TO:WATERTEMP:86–95 F(30–35 C)WATERTEMP:68–77 F3.4US fl oz(100 ml)WATERFOR ALL YEAST STRAINS(EXCEPT LAGER YEASTS)FOR LAGER YEASTS(20-25 C)Storage of SachetsNumber of Sachets to UseIn most cases Mangrove Jack’s CraftSeries Yeast can be used at a ratio ofone 0.35 oz (10 g) pack for up to 6 USGal (23 L). However, for best results takenote of the following exceptions to therule:EXCEPTIONRECOMMENDATIONAles of originalgravity over 1.050Use 2 x 0.35 oz(10 g) packets per6 US Gal (23 L)Lagers to befermented at 57 F(14 C) or lowerUse 2 x 0.35 oz(10 g) packets per6 US Gal (23 L)Meads with OGover 1.100Use 2 x 0.35 oz(10 g) packets per6 US Gal (23 L)Under-pitching yeast in lagers orstronger ales will result in extendedlag times (the time between pitchingyour yeast and the commencementof fermentation) which can allowundesirable microbes to multiply,tainting your beer. The yeast willbecome “stressed” and may produceexcessive and undesirable fruity estersand/or sulphur compounds.High end gravities are also possiblewhere lower pitch rates are used,leading to sweet and wortyunfinished beer.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 seriouslycompromised within 6 weeks.OPENED PACKETSReseal and store for no more than 2 days at below 50 F (10 C) or ideally, in the freezer.HOW THE YEAST WORKS1. Lag Phase:After pitching Mangrove Jack’sBeer Yeast to your wort, you willexperience a lag period which variesfrom strain to strain, and from beer tobeer; 12-24 hours is normal. The lagphase will also be impacted by thedegree of oxygenation of your wortand by temperature. During the lagphase the yeast is acclimatising toits new surroundings, multiplyingby budding, taking up free oxygenand nutrients from the wort, andits metabolism is shifting out ofdormancy to active state.EXCEPTIONRECOMMENDATIONLagers8-10 weeks: with 3 weeksin fermenter and 5-7weeks in bottle.Strong AlesAt least 4 weeks:2 weeks in fermenterand 2 weeks in bottle(longer if above 1.050 OG).BavarianWheat3 weeks: 1 or 2 weeksin fermenter and 1 or 2weeks in bottle.Cider3 weeks: 1 week infermenter and 1-2 weeksin bottle.Mead2-4 weeks in fermenter(including clearing).Ready to drink as soon asbottled (no conditioningrequired) but qualitywill improve with agesimilarly to wine.2. Fermentation:For the first 48 hrs, don’t beconcerned by the little or absenceof activity in your airlock or in thebeer. Most strains will show vigorousactivity within 12 hours, but lagersin particular such as our BavarianLager and Bohemian Lager yeasts willnearly always require over 24 hours toproduce any krausen or bubbling inyour airlock3. Maturation:Generally, our ale strains producebeer that reaches premium flavorpotential after approximately 4 weeksmaturation: 1-2 weeks in fermenter,followed by 2-3 weeks in bottlesor other storage vessel. However,the following table shows someexceptions to this rule:4. Reuse:As a result of the drying process,Mangrove Jack’s Craft Series driedyeasts are not suitable for harvestingand/or repitching. For best results,always use a fresh sachet of yeastwith every brew. 04
Bavarian LagerThe Dried Yeast Range:Individual Descriptionsand SpecificationsGENERAL NOTEThe following pages contain detailed technicalinformation on the strains in the Mangrove Jack’sCraft Series dried yeast range. 05All brewers know that results will vary dependenton many non-yeast-strain-determined factors, andeven that yeast performance may be manipulatedby temperature control and pitch rates, amongother factors.The results described in the following pagesare based on optimum brewing conditions.Suitable for many European style beersincluding Lagers, Pilsners, Helles, MunichDunkel, Rauchbier and more.M76YEAST STRAIN DescriptionA bottom-fermenting yeast suitable for most lager styles. Promotes less sulphurproduction than other lager strains, as well as a fuller, more rounded malt characterwith well-promoted hop flavors.Technical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 45 - 57 F (8 - 14 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (75 - 80%)FLOCCULATION RATE: 3COMPACTION: 3VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:A superlative lager strain that is robust with a light sulphur aroma, expresses hopcharacter well and promotes malt complexity.FLAVOR/MOUTHFEEL CHARACTERISTICS:Lightly acidic this yeast creates an extremely drinkable lager with less sulphurcharacter than the usual strains.HIGHER ALCOHOL BEERS:This yeast does well at higher gravities having a good attenuation range; high alcoholbeers do not tend to be too sweet. 06
M20Bavarian WheatBelgian AbbeySuitable for Hefeweizen, KristalWeizen, Dunkel Weizen and more.Suitable for Belgian Pale Ales and Abbey Ales.YEAST STRAIN DescriptionYEAST STRAIN DescriptionA top-fermenting wheat beer yeast which imparts banana and clove estersbalanced with spiced aromas. This yeast produces a silky mouthfeel and rich body.07 Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast isexceptionally fruity with hugely complex esters and is highly flocculant.Technical CharacteristicsTechnical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 64 - 86 F (18 - 30 C)RECOMMENDED TEMPERATURE RANGE: 64 - 77 F (18 - 25 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (70 - 75%)ATTENUATION: (73 - 77%)FLOCCULATION RATE: 2FLOCCULATION RATE: 4COMPACTION: 2VIABLE YEAST CELLS: 5 xM47COMPACTION: 4109cells per gramVIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%DRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsWILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeGMO STATUS: GMO FreeObservable traitsAROMA 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.FLAVOR/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 flavors, while deep roast andchocolate flavors will come through. The slight acidity produced, greatly enhances wheatmalt characteristics. It has a very low flocculation rate that makes it ideal for beers thatare 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.Observable traitSAROMA CHARACTERISTICS:This strain exhibits a plethora of spice and fruity esters, it has a banana and an almostsub-tropical character to it that is very applicable to Belgian ales.FLAVOR/MOUTHFEEL CHARACTERISTICS:The flavor and body contributed by Belgian Abbey yeast is sweeter and a less drystrain, this yeast shows malt character and amazing ester profile.HIGHER ALCOHOL BEERS:Not such a useful strain for higher alcohol beers this strain will struggle over 8%although strong beers will create excellent flavor and aroma characteristics. 08
M41MeadBelgian AleBelgian TripelSuitable for Belgian Strong Golden andBelgian Strong Dark Ales.Suitable for Belgian Tripel Style andTrappist style beers.YEAST STRAIN DescriptionSpicy and phenolic, this yeast emulates the intensity and complexity of some ofthe best monastic breweries in Belgium, high attenuation and alcohol toleranceallows you to brew a huge range of Belgian beers.Technical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 64 - 82 F (18 - 28 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (82 - 88%)09 FLOCCULATION RATE: 3COMPACTION: 3VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:This yeast develops ripe fruit especially plum like esters during fermentation and areprominent in the finished beer, it will also show a lightly balanced phenolic character.FLAVOR/MOUTHFEEL CHARACTERISTICS:Beer fermented with this yeast exhibit excellent classic Belgian ale flavor, clove hintswith a multitude of fruit esters, alcohol and banana character.HIGHER ALCOHOL BEERS:High alcohol beers are this strains bread and butter, with a high alcohol tolerancestrong beers just create excellent flavor and aroma characteristics.M31YEAST STRAIN DescriptionProvides a fantastic complex marriage of spice, fruity esters, phenolics andalcohol. It is also very attenuative with a high alcohol tolerance making it perfectfor a range of Belgian styles.Technical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 64 - 82 F (18 - 28 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (82 - 88%)FLOCCULATION RATE: 3COMPACTION: 2VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spiceand esters it is massively complex, spicy, estery and phenolic.FLAVOR/MOUTHFEEL CHARACTERISTICS:Belgian beers fermented with this strain will finish phenolic and dry, they will alsoexhibit fruity and very complex ester characters. These characters exhibit a beautifulmarriage of spice and fruit estery alcohol goodness.HIGHER ALCOHOL BEERS:High alcohol beers are this strain’s bread and butter, with a high alcohol tolerance,strong beers just create excellent flavor and aroma characteristics. 10
M21Belgian WitBohemian LagerSuitable for Witbier, Grand Cru, Spiced Alesand other specialty beers.Suitable for German/Bohemian Pilsners,Baltic Porter, and American style Lagers.YEAST STRAIN DescriptionYEAST STRAIN DescriptionA traditional, top-fermenting yeast that has a good balance between fruity esters,and warming spice phenolics. The yeast will leave some sweetness, and will dropbright if left long enough.STRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 64 - 77 F (18 - 25 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (70 - 75%)STRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 50 - 59 F (10 - 15 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (72 - 76%)FLOCCULATION RATE: 4FLOCCULATION RATE: 2COMPACTION: 4COMPACTION: 2VIABLE YEAST CELLS: 5 xA bottom-fermenting lager yeast characterized by its dry and clean palate typicalof traditional Czech brewing. Produces soft, delicate and well balanced beers.Technical CharacteristicsTechnical Characteristics11 M84109cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:Belgian Wit yeast presents a very light spice with a hint of bubble-gum character, thisyeast works exceptionally well with botanics.FLAVOR/MOUTHFEEL CHARACTERISTICS:This yeast has a slightly suppressed Belgian character presenting as phenolic and dry,fruity and very complex character. The mouthfeel is smooth, light, dry and crisp.HIGHER ALCOHOL BEERS:With a medium attenuation this strain will struggle with extremely high alcohol beersand may become stressed.VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:Classic Bohemian pilsner strain aroma and flavor characteristics can be expected.FLAVOR/MOUTHFEEL CHARACTERISTICS:Hop and malt character will be enhanced and supported by moderate to full body. In wortwith simple malt bills, delicate malt flavors will survive. Beer fermented with this strain isgenerally rich and chewy without being heavy at all. Light and delicately balanced beerscall for this strain. Lagering periods as short as 4 weeks may produce acceptable beer butallowing it to lager for 6-8 weeks, it will result in beer that is richer and smoother with amore refined aroma and flavor.HIGHER ALCOHOL BEERS:This strain will perform reasonably well in higher alcohol beer production up to 8%alcohol. Beer of over 7% alcohol will be slightly sweet, and the alcohol may be slightly hot. 12
M54Californian LagerEmpire AleSuitable for California Common and lagersfermented at ambient (ale) temperatures.Suitable for Scottish Heavy Ales, AmericanAmber Ales, Sweet Stouts and more.YEAST STRAIN Description13 M05M15YEAST STRAIN DescriptionA unique lager strain that has the ability to ferment at ale temperatures withoutthe associated off flavors. Extended lagering periods are also not required.A top-fermenting ale yeast suitable for a variety of full bodied ales, withexceptional depth. Ferments with full, rich dark fruit flavors.Technical CharacteristicsTechnical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 64 - 68 F (18 - 20 C)RECOMMENDED TEMPERATURE RANGE: 64 - 72 F (18 - 22 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (77 - 82%)ATTENUATION: (70 - 75%)FLOCCULATION RATE: 4FLOCCULATION RATE: 4COMPACTION: 4COMPACTION: 3VIABLE YEAST CELLS: 5 x 109 cells per gramVIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%DRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsWILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeGMO STATUS: GMO FreeObservable traitSObservable traitSAROMA CHARACTERISTICS:California lager yeast produces a clean lager aroma without the associated sulphur thisyeast is perfect for most kinds of lager.AROMA CHARACTERISTICS:When fermented at the correct temperature, Empire Ale yeast exhibits extremelycharacterful and appetizing estery aromas reminiscent of rich dark fruit.FLAVOR/MOUTHFEEL CHARACTERISTICS:California lager yeast produces clean and crisp lagers, this yeast is excellent forproducing anything from a hoppy pilsner to a helles allowing excellent malt and hopcharacter to be expressed.FLAVOR/MOUTHFEEL CHARACTERISTICS:This yeast strain has been carefully selected to aid mouth feel in the finished beer.Body should be full leaning towards a rich dark fruit character. Care must be taken whendesigning the beer to adjust hop bitterness to alleviate an over sweet finished beer.HIGHER ALCOHOL BEERS:With a medium alcohol tolerance this yeast is not designed for fermenting over 8.5%.HIGHER ALCOHOL BEERS:Higher alcohol beers will tend to be slightly too sweet and heavy due to the moderateattenuative capabilities of the strain although a lower mash temperature may help thefermentability and lower the final gravity. 14
M29French Saison AleLiberty Bell AleSuitable for producing Saisons andfarmhouse style beers up to 14% ABV.Suitable for both English and American Pale Ales,Extra Special Bitters, Golden Ales and more.YEAST STRAIN DescriptionYEAST STRAIN DescriptionFrench Saison yeast is an exceptional, highly attenuative top-fermenting aleyeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal forfermentation of farmhouse style beer.15 A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctivestyle beers. This strain produces light, delicate fruity esters and helps developmalt character.Technical CharacteristicsTechnical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 79 - 90 F (26 - 32 C)RECOMMENDED TEMPERATURE RANGE: 64 - 73 F (18 - 23 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (85 - 90%)ATTENUATION: (74 - 78%)FLOCCULATION RATE: 3FLOCCULATION RATE: 4COMPACTION: 4COMPACTION: 3VIABLE YEAST CELLS: 5 x109cells per gram106VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%DRY WEIGHT: 93 – 96%WILD YEAST: 1 perM36cellsWILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:This French Saison ale yeast strain brings all the sophistication and complexity ofclassic Saison ale production to the home brew and small brewery setting. Spicy andpeppery characteristics are prominent with an undertone of the ubiquitous fruitycharacter.FLAVOR/MOUTHFEEL CHARACTERISTICS:This is a highly characterful yeast strain that will dominate all but the highest hoppingrates and complex malt bills. Beers fermented with this yeast will tend to be dry inthe finish often with a slight drying acidity and peppery notes, aiding drinkability athigher alcohol levels. Higher alcohol beers may have an increased ester production andwarming alcohol notes.HIGHER ALCOHOL BEERS:This yeast strain will perform exceptionally well up to 14% ABV making it suitable for alarge range of Saisons.Observable traitSAROMA CHARACTERISTICS:Some pear esters, possibly strawberry or kiwi-like aromas can be expected. Clean,delicate malt and hop aromas will survive fermentation. If hop and/or malt aromas areprominent in the beer this strain’s aroma characteristics will fade to the background.FLAVOR/MOUTHFEEL CHARACTERISTICS:Clean, mostly neutral and smooth, finishes beers moderately dry but does not stripaway body. Silky, lightly smooth texture, light to medium body, mild acidity and mostlyneutral flavor. Aroma contributions from this yeast strain makes it a good all-rounderfor a wide range of ales.HIGHER ALCOHOL BEERS:As a very good strain for strong ales, this yeast provides brews with plenty of body,without being heavy or dense. 16
M42New World Strong AleUS West CoastSuitable for IPAs, Porters, RussianImperial Stouts and more.Suitable for American Style Pale Ales, AmericanDouble IPAs, American Style Imperial Stoutsand more.YEAST STRAIN DescriptionA top-fermenting ale strain suitable for many types of ales of all strengths.Ferments with a neutral yeast aroma to ensure the full character of the malts andhops are prominent in each beer.Technical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 61 - 72 F (16 - 22 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (77 - 82%)FLOCCULATION RATE: 5COMPACTION: 517 VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeM44YEAST STRAIN DescriptionA top-fermenting ale strain suitable for American style ales. This yeast producesan exceptionally clean flavor, ideal for when you want the hop character to reallypunch through.Technical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 64 - 73 F (18 - 23 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (77 - 85%)FLOCCULATION RATE: 4COMPACTION: 3VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSObservable traitSAROMA CHARACTERISTICS:Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, andmild spice. Esters will be nearly absent in normal strength beers fermented cool; below68 F (20 C).AROMA CHARACTERISTICS:A very neutral strain even when fermented in higher gravity worts and warmertemperatures. Tangy citrus and pine hops aromas will be enhanced, as well as toastedand dark malt aromas.FLAVOR/MOUTHFEEL CHARACTERISTICS:Beers fermented with this strain will finish dry, and very light beers will not be thin orwatery. Acidity will be low, and mouth feel will be light and soft on the palate with asmooth non astringent texture. As this strain is highly flocculent and resilient and notprone to autolysis, it is excellent for cask or bottle conditioning.HIGHER ALCOHOL BEERS:Ester formation will be slightly elevated in higher alcohol beers. The character of theesters will be pleasant with ripe apple and pear dominating, along with faint banana.Beer will be dry, but a perception of malt sweetness will survive in the aftertaste alongwith malt character and complexity. Alcohol should be warming, not hot.FLAVOR/MOUTHFEEL CHARACTERISTICS:Beers fermented with this strain will finish dry and crisp. This strain is at its best inhop prominent American style ales. Very light ales may turn out a bit stripped, thin orastringent if care is not taken with the mash temperature and avoiding over-extraction.Acidity is moderately high, boosting hop flavors and creating a clipped finish.HIGHER ALCOHOL BEERS:Remaining very neutral, this strain excels in strong ales with simple malt bills. Alcoholwill be a dominant flavor and aroma constituent, and may be quite warming but notharsh. 18
M02CiderMeadSuitable for brewing all types of cider.Suitable for all styles of mead.M05YEAST STRAIN DescriptionYEAST STRAIN DescriptionA high ester-producing cider strain imparting wonderful flavor depth, revealing the full fruitpotential. Makes exceptionally crisp, flavorsome and refreshing ciders.Technical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 54 - 82 F (12 - 28 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (95 - 100%)FLOCCULATION RATE: 519 COMPACTION: 5VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:This strain promotes fruity aromas through high ester production, especially atwarmer temperatures.FLAVOR/MOUTHFEEL CHARACTERISTICS:Ciders fermented with this strain will finish dry and be relatively full-bodied with exceptionaldepth and a full-flavored fruit character.HIGHER ALCOHOL BEERS:This strain has high alcohol tolerance up to 12% ABV.A high ester-producing strain conferring fresh, floral esters, especially whenfermented cool. This yeast has high alcohol tolerance and ferments well over awide temperature range.Technical CharacteristicsSTRAIN CLASSIFICATION: Saccharomyces cerevisiaeRECOMMENDED TEMPERATURE RANGE: 59 - 86 F (15 - 30 C)PERFORMANCE CHARACTERISTICS: (5- high, 1- low)ATTENUATION: (95 - 100%)FLOCCULATION RATE: 4COMPACTION: 4VIABLE YEAST CELLS: 5 x 109 cells per gramDRY WEIGHT: 93 – 96%WILD YEAST: 1 per 106 cellsTOTAL BACTERIA: 1 per 106 cellsGMO STATUS: GMO FreeObservable traitSAROMA CHARACTERISTICS:This strain promotes fresh, floral aromas through high ester production, especially atcooler temperatures.FLAVOR/MOUTHFEEL CHARACTERISTICS:Meads fermented with this strain will finish dry and be relatively full-bodied with goodcomplexity and a fresh, floral character.HIGHER ALCOHOL BEERS:This strain has high alcohol tolerance up to 18% ABV.For higher alcohol meads, ferment cooler; below 77 F (25 C). 20
M76BAVARIANLAGERM20BAVARIANWHEATM47 BELGIANABBEYM41 BELGIANALE21 M31 BELGIANTRIPELM21 BELGIANWITM84BOHEMIANLAGERM54CALIFORNIANLAGERM15 EMPIREALEM29 FRENCHSAISONM36 LIBERTYBELL ALEM42 NEWWORLDSTRONG ALEM44 US WESTCOASTM02 CIDERM05 MEADA GREAT FITA GOOD FITMEADCIDERAMERICAN WHEAT OR RYE BEERWEIZEN BOCKDUNKEL WEIZENKRISTALWEIZENWEIZENROGGENBIERBALTIC PORTERCALIFORNIA COMMONALTBIERCREAM ALEDARK AMERICAN LAGERCLASSIC AMERICAN PILSNERSTANDARD AMERICAN LAGEROTHER SMOKED H DUNKELOKTOBERFESTVIENNA LAGERBOHEMIAN PILSNERGERMAN PILSNERDORTMUNDER EXPORTMUNICH HELLESPREMIUM AMERICAN LAGERLIGHT AMERICAN LAGERSCOTTISH 60/-FOREIGN EXTRA STOUTSWEET STOUTBALTIC PORTERBROWN PORTERIRISH RED ALEENGLISH BARLEY WINEOLD ALEIMPERIAL IPAUS IPAENGLISH IPARUSSIAN IMPERIAL STOUTAMERICAN STOUTOATMEAL STOUTDRY STOUTROBUST PORTERBROWN ALEMILDAMERICAN BROWN ALEAMERICAN AMBER ALEAMERICAN PALE ALESTRONG SCOTCH ALESCOTTISH EXPORT 80/-SCOTTISH HEAVY 70/-ESBBEST BITTERORDINARY BITTERENGLISH PALE ALEGOLDEN ALESAISONSPICED ALESSPECIALTY BEERSCHRISTMAS BEERSBELGIAN DARK STRONG ALEBELGIAN GOLDEN STRONG ALEBELGIAN TRIPELBELGIAN DUBBELBELGIAN BLONDE ALEBELGIAN SPECIALITYGRAND CRUABBEY ALETRAPPIST STYLEBELGIAN PALE ALEWITBIER
SELECTING THE RIGHT YEASTSelecting the right yeast strain for the style of beer you are wishing to brew iscritical. Each yeast strain will provide the beer with different flavor characteristicsas well as body and clarity. Use the table below, as well as the yeast technicalnotes on the following pages, to ensure you select the best yeast for your chosenbeer style.wNAMESFLOCCULATION ATTENUATIONALCOHOL TOLERANCERECOMMENDED TEMPERATURE RANGEM76 Bavarian Lager375-80%8%46-57 F (8-14 C)M20 Bavarian Wheat270-75%7.5%64-86 F (18-30 C)M47 Belgian Abbey473-77%8%64-77 F (18-25 C)M41 Belgian Ale382-88%12%64-82 F (18-28 C)M31 Belgian Tripel382-88%10%64-82 F (18-28 C)M21 Belgian Wit270-75%9%64-77 F (18-25 C)M84 Bohemian Lager472-76%8%50 - 59 F (10-15 C)M54 Californian Lager477-82%9%64-68 F (18-20 C)M15 Empire Ale470-75%8%64-72 F (18-22 C)M29 French Saison385-90%12%79-90 F (26-32 C)M36 Liberty Bell Ale474-78%9%64-73 F (18-23 C)M42 New WorldStrong Ale577-82%12%61-73 F (16-22 C)M44 US West Coast477-85%10%64-73 F (18-23 C)M02 Cider595-100%12%54-82 F (12-28 C)M05 Mead495-100%18%59-86 F (15-30 C) 22Mangrove Jack’s Craft Series has been developed to givebrewers the best tools and ingredients for brewing craft beer.Reorder: 72539Version: 3For more information on available kits, equipment, videosand tips, visit our website:
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. Reseal and store for no more than 2 days at below 50 F (10 C) or ideally, in the freezer.
