WHC Lab Low Rider · Low-Attenuating Dry Ale Yeast · 11 g

Body and hop aroma for beers that go easy on the alcohol. Low Rider can't ferment maltotriose, so it stops in the mid-60s and leaves a fuller mouthfeel behind.

Attenuation 63–68 % · 18–22 °C · Medium flocculation · Maltotriose-negative · 50–100 g/hl · 11 g sachet

What it does in your beer

Low Rider cannot ferment maltotriose, which holds attenuation at 63–68 %. WHC Lab aims it at table and session beers and non-alcoholic beers, and says it's popular for classic cask beers too.

Moderate biotransformation and glycerol production give a light beer a fuller mouthfeel and more complexity. WHC Lab also says it accentuates tropical and citrus hop aromas, pushing pineapple, mango and citrus notes to the front.

At a glance

How much for a 20 L batch

WHC Lab recommends 50–100 g/hl. Multiply by 0.2 hl for a 20 L batch and you get 10–20 g, so one or two 11 g sachets (approx.). One sachet in 20 L equals 55 g/hl.

How to use

• Pitch it dry onto wort at 18–22 °C. Neither rehydration nor oxygenation is needed, according to WHC Lab's data sheet, and both are best avoided short of a very high-gravity beer — which a low-ABV wort is nowhere near.
• Expect a higher final gravity than with a standard ale strain. That's the design, not a stuck fermentation, and your mash temperature and grist will move the final figure.
• The alcohol is still set by your recipe: Low Rider leaves maltotriose behind, but a low-ABV beer starts with a low original gravity.
• Used only part of the sachet? Close it up, back into the fridge at 0–10 °C, and use it promptly.

Pairs well with

Brewing a session IPA? Try it with BESTMALZ BEST Pale Ale, a little Weyermann® CARAPILS® and oat flakes for extra body, plus Citra® to play to its tropical, citrus side.

Storage & shelf life

• Unopened: dry, anywhere from cool to ambient, with 5–15 °C as WHC Lab's ideal.
• Kept sealed and stored like that, it holds for a minimum of 2 years from the production date.
• After opening: reseal tightly against air and moisture, refrigerate at 0–10 °C and use it without delay.

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

• It has a 9 % ABV tolerance on paper, but it was built for the other end of the scale.
• WHC Lab says it's popular for classic cask beers as well as low-ABV styles.
• Brewing ingredients come from our partner warehouse in the Czech Republic and arrive in a separate parcel from any hardware.

FAQ

Can I brew a non-alcoholic beer with Low Rider?
WHC Lab targets it at non-alcoholic, table and session beers. It stops at 63–68 % attenuation because it can't ferment maltotriose; the final ABV still depends on how much fermentable sugar your recipe gives it.

Why is my final gravity so high?
Because Low Rider leaves maltotriose unfermented. 63–68 % attenuation is normal for this strain, and mash temperature and grist shift it further.

How many sachets for 20 L?
One or two: 50–100 g/hl is 10–20 g for 20 L.

What temperature should I ferment at?
18–22 °C.