Enzyme King's Angel Yellow Label Yeast Instructions
Yellow label Angel yeast can be used a few ways;
As a simple process grain conversion.
As an enzyme for a normal step mash procedure.
As a maximum conversion finisher for regular malt or enzyme mashing.
Simple conversion instructions for 10kg of grain
Mill grain to size to suit your Sparging method, finer is better for maximum conversion.
Mix grain with 25-40L of warm to hot water (Boiling hot is best to kill any bugs or yeasts, especially if using unprocessed grains). Stir well to avoid sedimentation and dough balls.
Optional - Hydrate the yeast in 5-10x volume of 30-35C water (250-500ml for 50g).
Let the mash cool to 30-35C, ensure that the PH is below 5 and then add 50-80g of Angel Yeast, stir through well. Mix twice every day in the first three days ensuring the cap on top and trub at the bottom is well stirred in. Control the temperature to be in the 28-36C range, the optimal fermentation temperature is 32C, the maximum you should let it get to is 38C (the yeast portion of the enzyme mix will denature above this), If the mash gets below 26C consider adding insulation or heating the fermenting vessel.
8-15 day ferments are normal with shorter and longer times possible due to local water supply, the grain used, temperature control and so on. SG readings are of no use due to the co-operative way the yeast works with the enzymes over the full time of the ferment. It is finished when there is no activity for 2-3 days, looks yellow and there is no evidence of white starch remaining. A sour smell is quite normal and won’t affect flavor after distillation if you have followed the PH recommendation.
Angel yeast will work at lower temperatures than listed above - the ranges mentioned are optimal for speed, so expect much slower fermentation at lower temperatures.
Sparge and Run!
Use as an Enzyme
Angel yeast can be used as a regular high temperature enzyme (Denatures at 90C) as it contains a large percentage of Alpha Amylase and Gluco Amylase. However when used this way, the Rhizopus will be denatured at temperatures above 60C and the low temperature conversion feature will be lost. Use distillers yeast as normal as the yeast in the enzyme mix will also be denatured. Dosage – 50g per 10kg