Bright pineapple and tropical fruit from the yeast itself, before a single dry-hop pellet goes in. Pineapple Passion is a warm-fermenting IPA strain with high biotransformation and stable haze.
Attenuation 76–80 % · 22–26 °C · Medium flocculation · ABV tolerance 15 % · 50–100 g/hl · 11 g sachet
What it does in your beer
WHC Lab selected Pineapple Passion for its bright pineapple and tropical fruit aromatics. It adds high levels of biotransformation — the yeast working on hop compounds during fermentation — together with excellent haze stability and a fast fermentation.
It attenuates 76–80 %, flocculates medium and tolerates up to 15 % ABV. Pale ales, West Coast IPAs and NEIPAs are its home turf; WHC Lab also lists double IPAs, amber and brown ales, stouts, imperial stouts and sours.
At a glance
| Manufacturer | WHC Lab (Co. Wicklow, Ireland) |
| Strain / type | IPA ale yeast (Saccharomyces cerevisiae) |
| Form | Dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 76–80 % |
| Flocculation | Medium |
| Fermentation temperature | 22–26 °C |
| Alcohol tolerance | 15 % ABV |
| Nitrogen demand | High |
| Dosage | 50–100 g/hl (data sheet) |
| Rehydration | Not needed — pitch dry |
| Viable cells | 4.0 × 10⁹ cfu/g (typically 1 × 10¹⁰) |
| Beer styles | Pale ale, West Coast IPA, NEIPA |
How much for a 20 L batch
WHC Lab's data sheet gives 50–100 g/hl, which for a 20 L (0.2 hl) IPA means 10–20 g: one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L works out at 55 g/hl, inside the range.
The product page quotes a wider 50–150 g/hl, which would mean up to three sachets for 20 L.
How to use
- Sprinkle the yeast straight onto wort that is already at 22–26 °C.
- Skip rehydration and oxygenation: WHC Lab's data sheet says both are unnecessary and should be avoided unless you're brewing a very high-gravity beer.
- Hold fermentation at 22–26 °C. This strain is meant to run warm, so there's no need to chase cool ale temperatures.
- WHC Lab rates its nitrogen demand as high — give it a healthy all-malt wort or add a yeast nutrient.
- Didn't use the whole sachet? Reseal it, refrigerate at 0–10 °C and use it promptly.
Pairs well with
Brewing a NEIPA? Try it with BESTMALZ BEST Pale Ale and oat flakes in the grist, Citra® in the dry hop and Servomyces yeast nutrient to cover its high nitrogen demand.
Storage & shelf life
- Unopened: somewhere dry and cool to ambient; WHC Lab's ideal is 5–15 °C.
- Seal intact and stored that way, it lasts at least 2 years from production.
- Opened: press out the air, reseal against moisture, refrigerate at 0–10 °C and pitch the rest promptly.
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
- Warm is right for this one: 22–26 °C is its recommended range, not an upper limit you're pushing.
- One 11 g sachet of dry yeast from WHC Lab, a yeast lab based in Co. Wicklow, Ireland.
- The sachet comes from our partner warehouse in the Czech Republic and may arrive in a separate parcel from any equipment you order with it.
FAQ
How many sachets of Pineapple Passion for 20 L?
One or two. WHC Lab's 50–100 g/hl works out at 10–20 g for 20 L; a single 11 g sachet equals 55 g/hl.
Do I need to rehydrate it?
No. WHC Lab says rehydration and oxygenation aren't necessary and should be avoided, except for very high-gravity beers.
What temperature should I ferment at?
22–26 °C.
Does the yeast itself add pineapple?
Yes. WHC Lab selected it for bright pineapple and tropical fruit aromatics, and its high biotransformation also works on hop compounds during fermentation.