WHC Lab British Pub Ale · Dry English House Yeast · 11 g

A house yeast in the old-fashioned sense: clean, vigorous, attenuative, and it drops bright. British Pub Ale takes you from hoppy IPA to stout and barleywine with one strain.

Attenuation 76–80 % · 18–22 °C · High flocculation · ABV tolerance 14 % · 50–150 g/hl · 11 g sachet

What it does in your beer

WHC Lab describes British Pub Ale as a clean, aggressive and attenuative ale strain, known for reliability, with high flocculation for bright, crystal-clear beer. It's pitched as a go-to house yeast for microbreweries.

IPAs, pale, red and brown ales, stouts and imperial stouts are on WHC Lab's style list, and the product description adds barleywines. Attenuation is 76–80 %, with 14 % ABV tolerance for the big ones.

At a glance

How much for a 20 L batch

WHC Lab recommends 50–150 g/hl. Scaled to 20 L (0.2 hl), that's anywhere from 10 to 30 g — one to three 11 g sachets (approx., dosage × 0.2 hl). A single sachet in 20 L comes to 55 g/hl.

How to use

• Sprinkle it dry onto wort at 18–22 °C. WHC Lab's data sheet says there's no need to rehydrate or oxygenate — and to avoid both unless the beer is very high gravity.
• Ferment at 18–22 °C.
• Expect it to settle out well when fermentation is done; WHC Lab credits its high flocculation with bright, crystal-clear beer.
• Leftover yeast: reseal, fridge at 0–10 °C, use promptly.

Pairs well with

Brewing a stout? Try it with Crisp Maris Otter, Crisp Roasted Barley and East Kent Golding hops. For a red ale, swap the roast for Weyermann® CARARED®.

Storage & shelf life

• Cool to ambient and dry is the brief for sealed sachets, 5–15 °C if you can manage it.
• Shelf life is at least 2 years from production with the seal unbroken and storage as described.
• Opened sachet: close it against air and moisture, keep it in the fridge at 0–10 °C 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

• One strain, many beers: WHC Lab's list runs from IPAs to imperial stouts.
• Medium nitrogen demand on WHC Lab's rating.
• Heads-up: ingredients ship from a partner warehouse in the Czech Republic, so they won't be in the same box as your equipment.

FAQ

Will British Pub Ale give me a clear beer?
That's its strong point: WHC Lab says its high flocculation ensures bright, crystal-clear beers.

Can it handle a strong stout or barleywine?
WHC Lab gives it 14 % ABV tolerance and names stouts and barleywines among its uses.

British Pub Ale or Old English?
Both are clean English ale strains at 18–22 °C. British Pub Ale attenuates 76–80 % with high flocculation for clarity; Old English goes drier (78–85 %) with medium-to-high flocculation and minimal esters.

How many sachets for 20 L?
One to three: 50–150 g/hl is 10–30 g for 20 L.