Body and hop aroma for beers that go easy on the alcohol. Low Rider can't ferment maltotriose, so it stops in the mid-60s and leaves a fuller mouthfeel behind.
Attenuation 63–68 % · 18–22 °C · Medium flocculation · Maltotriose-negative · 50–100 g/hl · 11 g sachet
What it does in your beer
Low Rider cannot ferment maltotriose, which holds attenuation at 63–68 %. WHC Lab aims it at table and session beers and non-alcoholic beers, and says it's popular for classic cask beers too.
Moderate biotransformation and glycerol production give a light beer a fuller mouthfeel and more complexity. WHC Lab also says it accentuates tropical and citrus hop aromas, pushing pineapple, mango and citrus notes to the front.
At a glance
| Manufacturer | WHC Lab (Co. Wicklow, Ireland) |
| Strain / type | Low-attenuating ale yeast, maltotriose-negative (Saccharomyces cerevisiae) |
| Form | Dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 63–68 % |
| Flocculation | Medium |
| Fermentation temperature | 18–22 °C |
| Alcohol tolerance | 9 % ABV |
| Nitrogen demand | Low |
| Dosage | 50–100 g/hl |
| Rehydration | Not needed — pitch dry |
| Viable cells | 4.0 × 10⁹ cfu/g (typically 1 × 10¹⁰) |
| Beer styles | Session IPA, table beer, non-alcoholic and low-alcohol beer, cask ale |
How much for a 20 L batch
WHC Lab recommends 50–100 g/hl. Multiply by 0.2 hl for a 20 L batch and you get 10–20 g, so one or two 11 g sachets (approx.). One sachet in 20 L equals 55 g/hl.
How to use
- Pitch it dry onto wort at 18–22 °C. Neither rehydration nor oxygenation is needed, according to WHC Lab's data sheet, and both are best avoided short of a very high-gravity beer — which a low-ABV wort is nowhere near.
- Expect a higher final gravity than with a standard ale strain. That's the design, not a stuck fermentation, and your mash temperature and grist will move the final figure.
- The alcohol is still set by your recipe: Low Rider leaves maltotriose behind, but a low-ABV beer starts with a low original gravity.
- Used only part of the sachet? Close it up, back into the fridge at 0–10 °C, and use it promptly.
Pairs well with
Brewing a session IPA? Try it with BESTMALZ BEST Pale Ale, a little Weyermann® CARAPILS® and oat flakes for extra body, plus Citra® to play to its tropical, citrus side.
Storage & shelf life
- Unopened: dry, anywhere from cool to ambient, with 5–15 °C as WHC Lab's ideal.
- Kept sealed and stored like that, it holds for a minimum of 2 years from the production date.
- After opening: reseal tightly against air and moisture, refrigerate at 0–10 °C and use it without delay.
Food information
- Name: Dry brewing yeast
- Ingredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %
- Allergens: no added allergens (WHC Lab safety data sheet)
- Net quantity: 11 g
- Storage: cool and dry, ideally 5–15 °C
Good to know
- It has a 9 % ABV tolerance on paper, but it was built for the other end of the scale.
- WHC Lab says it's popular for classic cask beers as well as low-ABV styles.
- Brewing ingredients come from our partner warehouse in the Czech Republic and arrive in a separate parcel from any hardware.
FAQ
Can I brew a non-alcoholic beer with Low Rider?
WHC Lab targets it at non-alcoholic, table and session beers. It stops at 63–68 % attenuation because it can't ferment maltotriose; the final ABV still depends on how much fermentable sugar your recipe gives it.
Why is my final gravity so high?
Because Low Rider leaves maltotriose unfermented. 63–68 % attenuation is normal for this strain, and mash temperature and grist shift it further.
How many sachets for 20 L?
One or two: 50–100 g/hl is 10–20 g for 20 L.
What temperature should I ferment at?
18–22 °C.