Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high
9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)
80 to 120 g/hl for pitching at 12°C – 15°C (53-59°F).
increase dosage for pitching below 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°
± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition.