{"product_id":"whc-lab-haze-heaven-neipa-yeast","title":"WHC Lab Haze Heaven · Dry NEIPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eTurns the hops up: tropical fruit, citrus and resinous pine, a silky mouthfeel and a haze that holds. Haze Heaven is an English ale strain tuned for modern IPAs.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 76–80 % · 18–21 °C · Medium flocculation · ABV tolerance 11–13 % · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWHC Lab describes Haze Heaven as an English ale yeast with a modern twist. It intensifies hop flavours and aromas, and the data sheet credits it with intense biotransformation, vibrant tropical and citrus aromatics and stable haze formation.\u003c\/p\u003e\u003cp\u003eAn expressive ester profile adds subtle fruity notes, and moderate attenuation (76–80 %) gives a balanced beer with a medium body. NEIPAs and hazy IPAs are the focus, but WHC Lab also names West Coast IPAs, pale ales, cask ales and porters.\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\u003eEnglish ale yeast (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\u003e76–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–21 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e11 % ABV (product page), 13 % (data sheet)\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\u003eDiastatic\u003c\/td\u003e\n\u003ctd\u003eNo (supplier data)\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\u003eNEIPA, hazy IPA, West Coast IPA, pale ale\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. In 20 L (0.2 hl) that comes to 10–20 g, i.e. one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet on its own gives 55 g\/hl in 20 L.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort at 18–21 °C. WHC Lab's data sheet says rehydration and oxygenation aren't necessary and should be avoided unless you're brewing a very high-gravity beer.\u003c\/li\u003e\n\u003cli\u003eHold fermentation within 18–21 °C.\u003c\/li\u003e\n\u003cli\u003ePlanning a stronger IPA? Work to the lower 11 % ABV tolerance figure to stay on the safe side.\u003c\/li\u003e\n\u003cli\u003eDidn't use it all? Reseal, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hazy IPA? Try it with BESTMALZ BEST Pale Ale, a generous share of oat flakes, and Nectaron with Simcoe in the dry hop.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry and cool to ambient for unopened sachets, with 5–15 °C as the ideal.\u003c\/li\u003e\n\u003cli\u003eAt least 2 years from production, as long as the seal holds and it's stored as above.\u003c\/li\u003e\n\u003cli\u003eOnce open, reseal against air and moisture, refrigerate at 0–10 °C and get it into a wort 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\u003eABV tolerance: WHC Lab's product page says 11 %, its data sheet 13 %.\u003c\/li\u003e\n\u003cli\u003eNon-diastatic according to our supplier's product data.\u003c\/li\u003e\n\u003cli\u003eIngredients go out from our partner warehouse in the Czech Republic — if you also order equipment, it arrives in a different parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHaze Heaven or Saturated?\u003c\/strong\u003e\u003cbr\u003eBoth are WHC Lab NEIPA strains. Haze Heaven is described as intensifying hop flavour and aroma and attenuates 76–80 % at 18–21 °C. Saturated leans on its own mango, peach and vanilla esters, attenuates 73–77 % and ferments at 19–22 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes Haze Heaven boost hop aroma?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab says it intensifies hop flavours and aromas, and its data sheet cites intense biotransformation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it for British ales?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab mentions traditional styles such as cask ales and porters alongside NEIPAs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to two sachets: 10–20 g for 20 L at 50–100 g\/hl.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933610013006,"sku":"BOP-2093","price":6.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2101_whc-lab-dry-brewing-yeast-haze-heaven-11-g.png?v=1790201892","url":"https:\/\/brewtaurus.com\/en-cz\/products\/whc-lab-haze-heaven-neipa-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}