WHC Lab Old English · Dry English Ale Yeast · 11 g

Dry, clean and quietly English. Old English is a Burton heritage strain that ferments out to 78–85 %, keeps esters to a minimum and leaves the stage to your malt and hops.

Attenuation 78–85 % · 18–22 °C · Medium–high flocculation · ABV tolerance 14 % · Low esters · 50–150 g/hl · 11 g sachet

What it does in your beer

High attenuation (78–85 %) gives a dry finish, and low ester formation keeps the profile clean and crisp. WHC Lab calls it a Burton heritage strain, with the ABV tolerance (14 %) and fermentation speed for high-gravity brewing.

Classic territory: pale ales, ambers, porters and stouts. WHC Lab's list also takes in West Coast IPA, brown ale, double IPA and imperial stout.

At a glance

How much for a 20 L batch

WHC Lab recommends 50–150 g/hl. For 20 L (0.2 hl) that works out at 10–30 g — one to three 11 g sachets (approx., dosage × 0.2 hl). One sachet alone gives 55 g/hl.

How to use

• Pitch dry onto wort at 18–22 °C. Rehydration and oxygenation aren't necessary; the data sheet advises skipping both unless the beer is very high gravity.
• Going big? WHC Lab recommends it for high-gravity brewing, with an ABV tolerance of 14 %.
• Expect a dry finish: with 78–85 % attenuation, set your target final gravity accordingly.
• Sachet not empty? Seal it, keep it in the fridge at 0–10 °C and use it soon.

Pairs well with

Brewing an English pale ale or porter? Try it with Crisp Maris Otter as the base, Crisp Crystal T150 for colour and East Kent Golding hops — and add chocolate malt when it's porter night.

Storage & shelf life

• A dry shelf, cool to ambient, suits it; WHC Lab's ideal is 5–15 °C.
• With the seal unbroken and stored that way, expect at least 2 years from production.
• Leftover from an opened sachet: seal it against air and damp, fridge it 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

• Low nitrogen demand on WHC Lab's rating, so it's undemanding in a straightforward all-malt wort.
• WHC Lab rates its attenuation as high and its ester formation as minimal.
• This yeast is sent from our partner warehouse in the Czech Republic, separately from equipment orders.

FAQ

Is Old English good for strong ales?
Yes. WHC Lab calls it a great choice for high-gravity brewing, with 14 % ABV tolerance.

Will it taste fruity?
Not much. It keeps ester formation to a minimum for a clean, crisp profile.

How many sachets for 20 L?
One to three sachets — 50–150 g/hl means 10–30 g for a 20 L batch.

Do I need to rehydrate it?
It isn't necessary. WHC Lab's product page says rehydration or oxygenation may help a first-generation pitch; the data sheet says to avoid both unless the beer is very high gravity.