{"product_id":"whc-lab-british-pub-ale-yeast","title":"WHC Lab British Pub Ale · Dry English House Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eA 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 76–80 % · 18–22 °C · High flocculation · ABV tolerance 14 % · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWHC 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.\u003c\/p\u003e\u003cp\u003eIPAs, 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.\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\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\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\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 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\u003eIPA, pale ale, red ale, brown ale, stout, imperial stout\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 50–150 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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle 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.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–22 °C.\u003c\/li\u003e\n\u003cli\u003eExpect it to settle out well when fermentation is done; WHC Lab credits its high flocculation with bright, crystal-clear beer.\u003c\/li\u003e\n\u003cli\u003eLeftover yeast: reseal, fridge at 0–10 °C, use promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing 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®.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCool to ambient and dry is the brief for sealed sachets, 5–15 °C if you can manage it.\u003c\/li\u003e\n\u003cli\u003eShelf life is at least 2 years from production with the seal unbroken and storage as described.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: close it against air and moisture, keep it in the fridge at 0–10 °C and use it 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\u003eOne strain, many beers: WHC Lab's list runs from IPAs to imperial stouts.\u003c\/li\u003e\n\u003cli\u003eMedium nitrogen demand on WHC Lab's rating.\u003c\/li\u003e\n\u003cli\u003eHeads-up: ingredients ship from a partner warehouse in the Czech Republic, so they won't be in the same box as your equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWill British Pub Ale give me a clear beer?\u003c\/strong\u003e\u003cbr\u003eThat's its strong point: WHC Lab says its high flocculation ensures bright, crystal-clear beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it handle a strong stout or barleywine?\u003c\/strong\u003e\u003cbr\u003eWHC Lab gives it 14 % ABV tolerance and names stouts and barleywines among its uses.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBritish Pub Ale or Old English?\u003c\/strong\u003e\u003cbr\u003eBoth 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to three: 50–150 g\/hl is 10–30 g for 20 L.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609849166,"sku":"BOP-2028","price":6.16,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2038_whc-lab-dry-brewing-yeast-british-pub-ale-11-g.jpg?v=1790201892","url":"https:\/\/brewtaurus.com\/products\/whc-lab-british-pub-ale-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}