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Pacman Ale Yeast from RVA Yeast Labs

Pacman Ale (RVA-103)

From: RVA Yeast Labs
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisae

Originating from Rogue brewery in Newport, OR. Pacman is a very versatile yeast, and produces a dry, clean beer with little diacetyl and very mild esters.

Read More: The Complete Guide to the “Pacman” Strain of Yeast

#fast_attenuator  #alcohol_tolerant  #dry  #mild_fruit  #mineral  #clean  

Brewing Properties of Pacman Ale

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
12%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
74-78%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium-High
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
62-72° F
(17-22° C)

Comparable Beer Yeasts

If you cannot find Pacman Ale (RVA-103) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Pacman Ale

These are the most popular beer styles that make use of the Pacman Ale yeast:

Pale Ale, Blonde Ale, American Wheat, Altbier, Amber Ale


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