{"product_id":"whc-lab-pineapple-passion-ipa-yeast","title":"WHC Lab Pineapple Passion · Dry IPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBright 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 76–80 % · 22–26 °C · Medium flocculation · ABV tolerance 15 % · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWHC 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.\u003c\/p\u003e\u003cp\u003eIt 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.\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\u003eIPA 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\u003e22–26 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e15 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl (data sheet)\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\u003ePale ale, West Coast IPA, NEIPA\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'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.\u003c\/p\u003e\u003cp\u003eThe product page quotes a wider 50–150 g\/hl, which would mean up to three sachets for 20 L.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle the yeast straight onto wort that is already at 22–26 °C.\u003c\/li\u003e\n\u003cli\u003eSkip 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.\u003c\/li\u003e\n\u003cli\u003eHold fermentation at 22–26 °C. This strain is meant to run warm, so there's no need to chase cool ale temperatures.\u003c\/li\u003e\n\u003cli\u003eWHC Lab rates its nitrogen demand as high — give it a healthy all-malt wort or add a yeast nutrient.\u003c\/li\u003e\n\u003cli\u003eDidn't use the whole sachet? Reseal it, 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 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.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: somewhere dry and cool to ambient; WHC Lab's ideal is 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eSeal intact and stored that way, it lasts at least 2 years from production.\u003c\/li\u003e\n\u003cli\u003eOpened: press out the air, reseal against moisture, refrigerate at 0–10 °C and pitch the rest 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\u003eWarm is right for this one: 22–26 °C is its recommended range, not an upper limit you're pushing.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet of dry yeast from WHC Lab, a yeast lab based in Co. Wicklow, Ireland.\u003c\/li\u003e\n\u003cli\u003eThe sachet comes from our partner warehouse in the Czech Republic and may arrive in a separate parcel from any equipment you order with it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Pineapple Passion for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab says rehydration and oxygenation aren't necessary and should be avoided, except for very high-gravity beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003e22–26 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the yeast itself add pineapple?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab selected it for bright pineapple and tropical fruit aromatics, and its high biotransformation also works on hop compounds during fermentation.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609619790,"sku":"BOP-2017","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2017_whc-lab-biergist-gedroogd-pineapple-passion-11-g.jpg?v=1790201891","url":"https:\/\/brewtaurus.com\/en-cz\/products\/whc-lab-pineapple-passion-ipa-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}