WHC Lab Pineapple Passion · Dry IPA Yeast · 11 g

Bright pineapple and tropical fruit from the yeast itself, before a single dry-hop pellet goes in. Pineapple Passion is a warm-fermenting IPA strain with high biotransformation and stable haze.

Attenuation 76–80 % · 22–26 °C · Medium flocculation · ABV tolerance 15 % · 50–100 g/hl · 11 g sachet

What it does in your beer

WHC Lab selected Pineapple Passion for its bright pineapple and tropical fruit aromatics. It adds high levels of biotransformation — the yeast working on hop compounds during fermentation — together with excellent haze stability and a fast fermentation.

It attenuates 76–80 %, flocculates medium and tolerates up to 15 % ABV. Pale ales, West Coast IPAs and NEIPAs are its home turf; WHC Lab also lists double IPAs, amber and brown ales, stouts, imperial stouts and sours.

At a glance

How much for a 20 L batch

WHC Lab's data sheet gives 50–100 g/hl, which for a 20 L (0.2 hl) IPA means 10–20 g: one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L works out at 55 g/hl, inside the range.

The product page quotes a wider 50–150 g/hl, which would mean up to three sachets for 20 L.

How to use

• Sprinkle the yeast straight onto wort that is already at 22–26 °C.
• Skip rehydration and oxygenation: WHC Lab's data sheet says both are unnecessary and should be avoided unless you're brewing a very high-gravity beer.
• Hold fermentation at 22–26 °C. This strain is meant to run warm, so there's no need to chase cool ale temperatures.
• WHC Lab rates its nitrogen demand as high — give it a healthy all-malt wort or add a yeast nutrient.
• Didn't use the whole sachet? Reseal it, refrigerate at 0–10 °C and use it promptly.

Pairs well with

Brewing a NEIPA? Try it with BESTMALZ BEST Pale Ale and oat flakes in the grist, Citra® in the dry hop and Servomyces yeast nutrient to cover its high nitrogen demand.

Storage & shelf life

• Unopened: somewhere dry and cool to ambient; WHC Lab's ideal is 5–15 °C.
• Seal intact and stored that way, it lasts at least 2 years from production.
• Opened: press out the air, reseal against moisture, refrigerate at 0–10 °C and pitch the rest 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

• Warm is right for this one: 22–26 °C is its recommended range, not an upper limit you're pushing.
• One 11 g sachet of dry yeast from WHC Lab, a yeast lab based in Co. Wicklow, Ireland.
• The sachet comes from our partner warehouse in the Czech Republic and may arrive in a separate parcel from any equipment you order with it.

FAQ

How many sachets of Pineapple Passion for 20 L?
One or two. WHC Lab's 50–100 g/hl works out at 10–20 g for 20 L; a single 11 g sachet equals 55 g/hl.

Do I need to rehydrate it?
No. WHC Lab says rehydration and oxygenation aren't necessary and should be avoided, except for very high-gravity beers.

What temperature should I ferment at?
22–26 °C.

Does the yeast itself add pineapple?
Yes. WHC Lab selected it for bright pineapple and tropical fruit aromatics, and its high biotransformation also works on hop compounds during fermentation.