Guava and mango at 31–37 °C. Mango Madness is a thermotolerant IPA yeast that ferments hot and fast, so a heatwave becomes a feature rather than a problem.
31–37 °C · Attenuation 76–80 % · Low flocculation · ABV tolerance 17 % · No diacetyl rest · 30–100 g/hl · 11 g sachet
What it does in your beer
Mango Madness produces a guava and mango aroma with high levels of biotransformation. WHC Lab describes it as a thermotolerant, fast-fermenting strain for hop-forward beers. Its recommended range is 31–37 °C, which WHC Lab says shortens fermentation and conditioning times and cuts the energy spent on cooling.
No diacetyl rest is needed. Dry hopping can be done at 15–25 °C, and WHC Lab reports lower hop creep than with other IPA strains. Attenuation is 76–80 %, flocculation low, and alcohol tolerance reaches 17 % ABV.
At a glance
| Manufacturer | WHC Lab (Co. Wicklow, Ireland) |
| Strain / type | Thermotolerant IPA ale yeast (Saccharomyces cerevisiae) |
| Form | Dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 76–80 % |
| Flocculation | Low |
| Fermentation temperature | 31–37 °C (recommended) |
| Alcohol tolerance | 17 % ABV |
| Nitrogen demand | Very high |
| Diacetyl rest | Not needed |
| Dry hop temperature | 15–25 °C |
| Dosage | 30–100 g/hl |
| Rehydration | Not needed — pitch dry |
| Viable cells | 4.0 × 10⁹ cfu/g (typically 1 × 10¹⁰) |
| Beer styles | Pale ale, West Coast IPA, NEIPA, double IPA, stouts |
How much for a 20 L batch
WHC Lab recommends 30–100 g/hl. For 20 L (0.2 hl) that's 6–20 g — one to two 11 g sachets (approx., dosage × 0.2 hl). A single sachet in 20 L is 55 g/hl, comfortably inside the range.
How to use
- Pitch it dry onto wort at 31–37 °C and leave the rehydration jug in the cupboard: WHC Lab's data sheet calls rehydration and oxygenation unnecessary, and says to avoid both unless the beer is very high gravity.
- Keep fermentation at 31–37 °C and skip the diacetyl rest — WHC Lab says this strain doesn't need one.
- Dry hop at 15–25 °C. WHC Lab reports lower hop creep than with other IPA strains.
- Nitrogen demand is rated very high, so feed it a healthy all-malt wort or add a yeast nutrient.
- Leftover yeast in the sachet? Reseal, refrigerate at 0–10 °C and use it soon.
Pairs well with
Brewing a hot-fermented IPA? Try it with BESTMALZ BEST Pale Ale as the base, Mosaic in the dry hop and Servomyces yeast nutrient for its very high nitrogen demand.
Storage & shelf life
- Before brew day, keep it far cooler than it ferments: cool to ambient, ideally 5–15 °C, and dry.
- With the seal intact and storage as above, WHC Lab gives it a minimum of 2 years from production.
- Once opened, reseal against air and moisture, keep it in the fridge at 0–10 °C and use it soon.
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
- 31–37 °C is not a typo. It's WHC Lab's recommended range for this strain.
- Low flocculation means the yeast stays in suspension longer than a high-flocculating strain would.
- Yeast ships from our partner warehouse in the Czech Republic, in its own parcel, apart from any equipment you buy with it.
FAQ
Does Mango Madness really ferment at 31–37 °C?
Yes. That's WHC Lab's recommended fermentation range for this thermotolerant strain.
Do I need a diacetyl rest?
No. WHC Lab says a diacetyl rest is not needed with Mango Madness.
At what temperature can I dry hop?
WHC Lab gives 15–25 °C, with lower hop creep than other IPA strains.
How many sachets for 20 L?
One or two: 30–100 g/hl is 6–20 g for 20 L.