{"product_id":"whc-lab-blitz-lager-yeast","title":"WHC Lab Blitz Lager · Fast Dry Lager Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eCrisp, 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e16–20 °C · Attenuation 73–77 % · Medium flocculation · ABV tolerance 11 % · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBlitz 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.\u003c\/p\u003e\u003cp\u003eWHC 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eLager-style yeast for ale temperatures (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e73–77 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium (rapid settling per WHC Lab)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e16–20 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e11 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003ePilsner, Helles, Bock, Kölsch, NEIPA, West Coast IPA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC 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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch 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.\u003c\/li\u003e\n\u003cli\u003eFerment at 16–20 °C. That's the whole point — no cold lager fermentation needed.\u003c\/li\u003e\n\u003cli\u003eIt settles quickly once fermentation is done, so maturation and clarification take less time, according to WHC Lab.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: reseal, keep at 0–10 °C in the fridge and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a Pilsner or Kölsch? Try it with Czech Pilsner Malt, a touch of BESTMALZ BEST Vienna and Kazbek hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLike the fermentation, storage is relaxed: dry, cool to ambient, ideally 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eSeal unbroken and stored that way, it keeps for a minimum of 2 years from production.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal against air and moisture, keep it at 0–10 °C in the fridge and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIt's a cerevisiae strain, not a traditional bottom-fermenting lager yeast — selected specifically to make lager-style beer at ale temperatures.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet of dry yeast.\u003c\/li\u003e\n\u003cli\u003eIngredient orders are packed at our partner warehouse in the Czech Republic and travel separately from equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDo I need a lager fridge for Blitz Lager?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab's recommended range is 16–20 °C, ordinary ale temperatures.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Blitz Lager a true lager yeast?\u003c\/strong\u003e\u003cbr\u003eIt's a Saccharomyces cerevisiae strain, selected to give a crisp, clean lager character at ale temperatures.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it for IPAs?\u003c\/strong\u003e\u003cbr\u003eWHC Lab lists NEIPA and West Coast IPA among its styles, alongside Kölsch and lagers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two — 50–100 g\/hl comes to 10–20 g for 20 L.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933610078542,"sku":"BOP-2094","price":7.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2104_whc-lab-dry-brewing-yeast-blitz-lager-11-g.png?v=1790201892","url":"https:\/\/brewtaurus.com\/en-cz\/products\/whc-lab-blitz-lager-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}