Mangrove Jack's M20 Yeast 10g

A classic top-fermenting yeast suited for brewing a range of German Weizens as well as Belgian Witbier. It has a very low flocculation rate and a clean, “yeasty” aroma which makes it ideal for beers that are traditionally served cloudy. This yeast creates beer with a low to completely dry level of sweetness, medium body with a silky mouth feel, and a delicious banana and spice aroma.

Ideal for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen, Witbier, Weizenbock and more. Mangrove Jack’s Bavarian Wheat Yeast M20 is very similar to Wyeast 3638. The recommended fermentation temperature range of this strain is 59° to 86°F.

Fermentation Observations:

Fermentation starts within 24-36 hours and builds a dense krausen that does not rise as high in the fermenter as with most other Weizen yeast strains.

This is a slow and low flocculating strain, although it will eventually settle out and leave moderately clear beer. Quick to condition, beers fermented with this strain can be ready to drink in as little as 10 days. Recommended fermentation temperature is between 59-75°F however this strain can handle up to 86°F if excessive ester production is desired.

Aroma Characteristics:

Lots of classic banana and clove esters, balanced with clove and cinnamon-like phenolic aromas; these aromas tend to overwhelm any malt or hops character in the beer. Only intense chocolate or roast malt aromas in dark ales will overcome.

Flavor/Mouthfeel Characteristics:

While this strain has only a moderate tendency to attenuate, the final beer will not be sweet. Instead, it will have a creamy, silky mouth feel and full, rich, but medium – not heavy - body. Most caramel and complex malt flavors are stripped away by this strain. Deep roast and chocolate flavors will show through. Slight acidity produced greatly enhances wheat malt characteristics.

Higher Alcohol Beers:

In higher alcohol beers, the phenolic character presented by this strain becomes a bit smoky and esters burst forth. Low attenuati0n rate may result in a sweet beer.

Usage:

1. In most cases, Mangrove Jack’s Craft Series Dry Yeasts can be used at a rate of one 10g pack for up to 6.6 gallons of wort, with the following exceptions: Ales with original gravity over 1.050, use 2 packs per 6 gallons. Lagers that will be fermented below 57°F, use 2 packs per 6 gallons.

2. REHYDRATING: Although Mangrove Jack’s Craft Series Yeasts do not require pre-hydration, cleaner and more professional results may be produced if rehydrated before pitching. For all strains except the Bohemian Lager, add the sachet contents to 100ml of preboiled clean water that has cooled to between 86-95°F (for Bohemian Lager the rehydration temp should be between 68-77°F) Stir gently into a yeast cream for about 10 minutes then pitch directly into 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 before stirring.

3. STORAGE: Store in original packaging below 50°F (we keep it in the refrigerator) for optimum 30 month shelf life.