Saturated – Fruity NEIPA Dry Yeast (11g)

Saturated – Fruity NEIPA Dry Yeast

Saturated is an industry-leading yeast strain designed to elevate modern hop-forward beer styles. Originating from the iconic Boddingtons Brewery in Manchester, this Saccharomyces cerevisiae strain is celebrated for its ability to produce a complex array of stone fruit esters—most notably mango, peach, and pineapple—underpinned by subtle hints of vanilla. Its moderate attenuation ensures a balanced residual sweetness, which, combined with a high glycerol production, contributes to the signature “juicy” character and velvety mouthfeel essential for professional NEIPAs. Beyond its flavour contributions, Saturated is highly effective at inducing bio-transformation, unlocking hidden aromatics from hop additions. While it is the “gold standard” for hazy styles, its versatility makes it an excellent choice for West Coast IPAs, Pale Ales, and even Imperial Stouts where a fruity depth is desired.

Key Benefits

• Intense Ester Profile: Produces rich notes of mango, peach, pineapple, and vanilla.
• Enhanced Bio-transformation: Synergises with hop compounds to amplify tropical aromatics.
• Superior Haze Stability: Purposefully selected to maintain the permanent, stable haze required for NEIPAs.
• Full Mouthfeel: Provides a rich, creamy texture and soft palate weight.
• High Tolerance: Robust performance in high-gravity environments up to 13% ABV.

Applications

• Brewing: Primary application. Ideal for NEIPAs, Hazy Pale Ales, Double IPAs, and Session IPAs. Also highly effective for English Bitters, Brown Ales, and Imperial Stouts.
• Cider Making: Can be utilised to produce “cloudy” or fruit-forward ciders with enhanced mouthfeel and stone-fruit aromatics.
• Distilling: Suitable for grain-based washes (e.g., fruit-forward whiskey) where high ester production and a fuller wash body are sought.

Typical Usage

• Pitch Rate: 50–150g per hectolitre (hl) of wort.
• Standard Gravity (1.045): A minimum pitch rate of 50g/hl is recommended.
• High Gravity (>1.065): Increase pitch rate accordingly (typically 100g+ per hl).
• Instruction: Sprinkle directly onto the wort surface or re-hydrate in sterile water if preferred. Oxygenation is beneficial for “Generation 0” but not strictly necessary.

Technical Data / Properties

• Strain: Saccharomyces cerevisiae
• Fermentation Temperature: 19°C – 22°C (Range: 18°C – 22°C)
• Attenuation: 73% – 77%
• Flocculation: Medium to High
• ABV Tolerance: 13%
• Nitrogen Demand: Medium
• Ingredients: Yeast (98.8%–99.2%), Emulsifier E491 (Sorbitan Monostearate).

Storage and Handling

• Storage: Store in a cool, dry, and well-ventilated environment. Ideal storage temperature is 5°C to 15°C.
• Shelf Life: 3 years from the date of production if the vacuum seal remains intact.
• Handling: Once opened, reseal the foil pack immediately to exclude air and moisture. Store resealed packs in a refrigerator (0°C to 10°C) and use as soon as possible.

Summary

Saturated is the definitive choice for brewers seeking the quintessential “juice factor” in their ales. By combining reliable fermentation performance with elite bio-transformation capabilities and haze stability, it provides a professional-grade dry yeast solution for modern craft breweries.