Mango, peach and pineapple esters with a hint of vanilla, a soft mouthfeel and haze that stays put. Saturated is WHC Lab's top-cropping English strain for juicy New England IPAs.
Attenuation 73–77 % · 19–22 °C · Medium–high flocculation · ABV tolerance 13 % · 50–150 g/hl · 11 g sachet
What it does in your beer
Saturated produces a complex array of esters — stone-fruit notes such as mango, peach and pineapple, with hints of vanilla. They complement fruity and tropical hops through good levels of biotransformation, and the strain gives good haze stability.
Lower attenuation (73–77 %) leaves more residual sweetness and a fuller, soft mouthfeel, which WHC Lab calls a hallmark of New England IPAs. It also appears on WHC Lab's list for pale ales, West Coast, session and double IPAs, amber and brown ales, stouts and sours.
At a glance
| Manufacturer | WHC Lab (Co. Wicklow, Ireland) |
| Strain / type | Top-cropping English ale yeast (Saccharomyces cerevisiae) |
| Form | Dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 73–77 % |
| Flocculation | Medium to high |
| Fermentation temperature | 19–22 °C |
| Alcohol tolerance | 13 % ABV |
| Nitrogen demand | Medium |
| Dosage | 50–150 g/hl |
| Rehydration | Not needed — pitch dry |
| Viable cells | 4.0 × 10⁹ cfu/g (typically 1 × 10¹⁰) |
| Beer styles | NEIPA, pale ale, West Coast IPA, session IPA, double IPA |
How much for a 20 L batch
WHC Lab recommends 50–150 g/hl. For 20 L (0.2 hl) that's 10–30 g, i.e. one to three 11 g sachets (approx., dosage × 0.2 hl). At one sachet per 20 L you're pitching 55 g/hl.
How to use
- Sprinkle it straight onto wort at 19–22 °C. No rehydration, no oxygenation — WHC Lab's data sheet says to skip both unless you're brewing very high gravity.
- The window is a tight 3 °C (19–22 °C), so steady temperature control pays off.
- It's a top-cropping strain: expect yeast to gather on the surface during active fermentation, and leave some headspace.
- Part-used sachet? Close it tightly, refrigerate at 0–10 °C and use it promptly.
Pairs well with
Brewing a NEIPA? Try it with Crisp Extra Pale Ale Malt, oat and wheat flakes for body, and Citra Cryo hops in the dry hop.
Storage & shelf life
- Keep unopened sachets dry and no warmer than ambient; 5–15 °C is ideal.
- Minimum shelf life: 2 years from production, provided the seal is unbroken and storage is as above.
- Opened? Reseal to protect it from air and moisture, refrigerate at 0–10 °C and brew the next NEIPA 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
- WHC Lab describes Saturated as its most popular strain.
- The lower attenuation is deliberate: that residual sweetness is part of the juicy NEIPA profile.
- Ordering kit as well? Ingredients are dispatched separately from our partner warehouse in the Czech Republic, so expect more than one parcel.
FAQ
Saturated or Haze Heaven for a NEIPA?
Both are WHC Lab NEIPA strains. Saturated brings its own stone-fruit and vanilla esters, attenuates 73–77 % and ferments at 19–22 °C. Haze Heaven attenuates a little further (76–80 %) at 18–21 °C and is described as intensifying hop flavour and aroma.
Will my NEIPA stay hazy?
WHC Lab credits Saturated with good, reliable haze stability — the haze NEIPA drinkers expect.
How many sachets for 20 L?
Between one and three. WHC Lab's 50–150 g/hl comes to 10–30 g in 20 L.
Do I need to rehydrate it?
No. WHC Lab's data sheet says rehydration and oxygenation should be avoided unless the beer is very high gravity.