Hophead Ale (Mangrove Jack's M66) 10 g
46.38 SEK
Yeast and enzyme blend for hop forward beer
Description
Article no.: 130M66
M66 Hophead Ale Yeast is a special blend of yeast and enzyme designed to enhance the hop aromatics and esters in your beer. M66 brings the fruity, citrus and juicy notes of the hops to the forefront and provides a well-balanced malt flavour and hop aroma profile.
The included enzymes (pectinase and beta-glucosidase) are sometimes utilized in winemaking to enhance aromatic qualities by cleaving volatile aromatic compounds from the grapes. The same activity works with hops too, by cleaving volatile aromatic terpenes (linalool in particular), which enhances some of the aromatic qualities of the hops.
More product information
Attenuation: 74 - 82 %
Alcohol tolerance: 10 %
Flocculation: 4/5
Optimum fermentation temperature: 18 - 22 °C (64 - 72 °F)
Producer: Mangrove Jack's
The included enzymes (pectinase and beta-glucosidase) are sometimes utilized in winemaking to enhance aromatic qualities by cleaving volatile aromatic compounds from the grapes. The same activity works with hops too, by cleaving volatile aromatic terpenes (linalool in particular), which enhances some of the aromatic qualities of the hops.
More product information
Attenuation: 74 - 82 %
Alcohol tolerance: 10 %
Flocculation: 4/5
Optimum fermentation temperature: 18 - 22 °C (64 - 72 °F)
Producer: Mangrove Jack's
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Description
Article no.: 130M66
M66 Hophead Ale Yeast is a special blend of yeast and enzyme designed to enhance the hop aromatics and esters in your beer. M66 brings the fruity, citrus and juicy notes of the hops to the forefront and provides a well-balanced malt flavour and hop aroma profile.
The included enzymes (pectinase and beta-glucosidase) are sometimes utilized in winemaking to enhance aromatic qualities by cleaving volatile aromatic compounds from the grapes. The same activity works with hops too, by cleaving volatile aromatic terpenes (linalool in particular), which enhances some of the aromatic qualities of the hops.
More product information
Attenuation: 74 - 82 %
Alcohol tolerance: 10 %
Flocculation: 4/5
Optimum fermentation temperature: 18 - 22 °C (64 - 72 °F)
Producer: Mangrove Jack's
The included enzymes (pectinase and beta-glucosidase) are sometimes utilized in winemaking to enhance aromatic qualities by cleaving volatile aromatic compounds from the grapes. The same activity works with hops too, by cleaving volatile aromatic terpenes (linalool in particular), which enhances some of the aromatic qualities of the hops.
More product information
Attenuation: 74 - 82 %
Alcohol tolerance: 10 %
Flocculation: 4/5
Optimum fermentation temperature: 18 - 22 °C (64 - 72 °F)
Producer: Mangrove Jack's