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.
#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.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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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