Description

Mangrove Jack’s M42 New World Strong Ale Yeast

A 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 and hops are prominent in each beer.

BEER STYLES

Suitable for IPA’s, Porters, Russian Imperial Stouts and more.

CHARACTERISTICS

YEAST CLASSIFICATION: Saccharomyces cerevisiae
ALCOHOL TOLERANCE: 12% ABV
ATTENUATION: 77 – 82%
RECOMMENDED TEMPERATURE RANGE: 16 – 22°C (61 – 72°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: 5/5
COMPACTION: 5/5

USAGE DIRECTIONS

Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 16-22 degrees C (61-72 degrees F).

OBSERVABLE TRAITS

AROMA CHARACTERISTICS:
Hop and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and mild spice. Esters will be nearly absent in normal strength beers fermented cool; below 20°C (68°F).
FLAVOUR/MOUTHFEEL CHARACTERISTICS:
Beers fermented with this strain will finish dry, and very light beers will not be thin or watery. Acidity will be low, and mouthfeel will be light and soft on the palate with a smooth non astringent texture. As this strain is highly flocculent and resilient and not prone 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 the esters 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 along with malt character and complexity. Alcohol should be warming, not hot.