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Wyeast 2001 Urquell Lager View larger
Wyeast 2001 Urquell Lager
Wyeast 2001 Urquell Lager Wyeast 2001 Urquell Lager

Wyeast 2001 Urquell Lager

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    With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.

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    Data sheet

    Good for stylesLager
    Good for stylesCzech Pils
    TypeLagers
    BrandWyeast
    AttenuationMedium
    Alc. Tolerance (ABV)9%
    SpeciesSaccharomyces pastorianus
    TypeLiquid

    With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.

    PRODUCT FEATURES:

    Use to: Czech Pils, Bohemian Pils

    Fermentation temperature: 9-13°C

    Flocculation: medium/high

    Apparent attenuation: 72-76%

    Alcochol tolerance: 9% ABV

    Dosage: add to 5 gallons (19 L) of wort. >1.060

    INGREDIENTS:

    Yeast Saccharomyces pastronarius
    Nutrient

    MANUFACTURER:

    Wyeast Laboratories, Inc.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    The yeast vial should be refrigerated (1-4°C).

    1.Remove Activator from refrigeration ( 1-4 °C) and allow to come to room temperature just prior to use.
    2.To activate, locate and move the inner pouch to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient pouch. Confirm the inner pouch is broken. If you do not require proof of activity, proceed to the 5th step and Direct Pitch. Contents of inner pouch do not need to be transferred to your wort when not Activated.
    3.Shake the package well to release the nutrients.
    4.Allow the package to swell for 3-5 hours or more (it is not necessary for this package to fully swell before use) at ambient temperature (approx. 70 °F, 21 °C).
    5.Use sanitizing solution to sanitize the package before opening.
    6.Shake well, open and pour the Activator into 5 gallons (19 L) of well-aerated or oxygenated wort up to 1.060 OG at 65-72 °F (18-22 °C). Maintain temperature until fermentation is evident by CO2 bubble formation, bubbling airlock, or foaming on top of wort. For high gravity or low temperature fermentations, additional yeast may be required.

    NET WEIGHT:

    125ml

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