Yeast: Sacchaferm - All in One Grain Yeast

 Unleashing Dual-Power Yeast for Ultimate Brewing Brilliance

Description

This yeast is specifically cultivated to replace the use of enzymes for starch conversion. It allows saccharification and alcoholic fermentation to take place simultaneously.

Recommended for

Starch bearing materials – specifically grains.

Dosage and usage instructions

Quantities in this recipe are per 10kg of grain

Fermentation of gelatinized grain: 

• Gelatinize grain by following standard boiling or steaming procedures
• Allow the grain to cool to between 24-28 degrees Celsius.
• While the grains are cooling, rehydrate 50 grams of yeast in 5 liter of water at 35 degrees Celsius.
• Mix the grains and yeast thoroughly.
• Fermentation will take 4-10 days to complete.

Fermentation of non-gelatinized grain:

• 10kg of rice, corn, wheat, or barley
• 25-30l of hot water (50-60 degrees C)
• 80 grams of yeast

1. Soak the grain in hot water for 1 hour
2. Add the yeast to the grains – make sure the temperature is not above 32 degrees Celsius.
3. Mix thoroughly and allow to ferment between 8- 20 days.

Specifications

• Max temperature: 37 °C
• Optimal fermentation temperature: 32 °C