WHC Lab Blitz Lager · Fast Dry Lager Yeast · 11 g

Crisp, clean lager without the lager fridge. Blitz Lager ferments at 16–20 °C and still delivers a smooth, malty backbone and a balanced, refined finish.

16–20 °C · Attenuation 73–77 % · Medium flocculation · ABV tolerance 11 % · 50–100 g/hl · 11 g sachet

What it does in your beer

Blitz Lager is a Saccharomyces cerevisiae strain selected to thrive at ale fermentation temperatures while keeping a crisp, clean lager character. WHC Lab says it produces lagers with a smooth, malty backbone and a balanced, refined finish in a fraction of the usual time.

WHC Lab rates flocculation as medium in its specifications, but describes strong flocculation and rapid settling that shorten maturation and clarification. German-style Pilsner, Helles and Bock are named; the style list also includes Kölsch, NEIPA and West Coast IPA.

At a glance

How much for a 20 L batch

WHC Lab recommends 50–100 g/hl. For 20 L (0.2 hl) that's 10–20 g — one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L lands at 55 g/hl, inside the range.

How to use

• Pitch it dry onto wort at 16–20 °C. The data sheet keeps it simple: rehydration and oxygenation aren't needed, and WHC Lab says to steer clear of both unless the beer is very high gravity.
• Ferment at 16–20 °C. That's the whole point — no cold lager fermentation needed.
• It settles quickly once fermentation is done, so maturation and clarification take less time, according to WHC Lab.
• Opened sachet: reseal, keep at 0–10 °C in the fridge and use it soon.

Pairs well with

Brewing a Pilsner or Kölsch? Try it with Czech Pilsner Malt, a touch of BESTMALZ BEST Vienna and Kazbek hops.

Storage & shelf life

• Like the fermentation, storage is relaxed: dry, cool to ambient, ideally 5–15 °C.
• Seal unbroken and stored that way, it keeps for a minimum of 2 years from production.
• Opened: reseal against air and moisture, keep it at 0–10 °C in the fridge and use it promptly.

Food information

• Food business operator: WHC Lab Limited, Ballinree House, Prospect Upper, Newcastle, Co. Wicklow, A63 HK02, Ireland
• 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

Údaje o potravině (CZ)

• Název: Sušené pivovarské kvasnice
• Složení: kvasnice (Saccharomyces cerevisiae) 98,8–99,2 %, emulgátor: sorbitan-monostearát (E491) 0,8–1,2 %
• Alergeny: bez přidaných alergenů (bezpečnostní list WHC Lab)
• Čisté množství: 11 g
• Skladování: v chladu a suchu, ideálně 5–15 °C
• Provozovatel potravinářského podniku: WHC Lab Limited, Ballinree House, Prospect Upper, Newcastle, Co. Wicklow, A63 HK02, Ireland

Good to know

• It's a cerevisiae strain, not a traditional bottom-fermenting lager yeast — selected specifically to make lager-style beer at ale temperatures.
• One 11 g sachet of dry yeast.
• Ingredient orders are packed at our partner warehouse in the Czech Republic and travel separately from equipment.

FAQ

Do I need a lager fridge for Blitz Lager?
No. WHC Lab's recommended range is 16–20 °C, ordinary ale temperatures.

Is Blitz Lager a true lager yeast?
It's a Saccharomyces cerevisiae strain, selected to give a crisp, clean lager character at ale temperatures.

Can I use it for IPAs?
WHC Lab lists NEIPA and West Coast IPA among its styles, alongside Kölsch and lagers.

How many sachets for 20 L?
One or two — 50–100 g/hl comes to 10–20 g for 20 L.