WHC Lab Mango Madness · Thermotolerant Dry IPA Yeast · 11 g

Guava and mango at 31–37 °C. Mango Madness is a thermotolerant IPA yeast that ferments hot and fast, so a heatwave becomes a feature rather than a problem.

31–37 °C · Attenuation 76–80 % · Low flocculation · ABV tolerance 17 % · No diacetyl rest · 30–100 g/hl · 11 g sachet

What it does in your beer

Mango Madness produces a guava and mango aroma with high levels of biotransformation. WHC Lab describes it as a thermotolerant, fast-fermenting strain for hop-forward beers. Its recommended range is 31–37 °C, which WHC Lab says shortens fermentation and conditioning times and cuts the energy spent on cooling.

No diacetyl rest is needed. Dry hopping can be done at 15–25 °C, and WHC Lab reports lower hop creep than with other IPA strains. Attenuation is 76–80 %, flocculation low, and alcohol tolerance reaches 17 % ABV.

At a glance

How much for a 20 L batch

WHC Lab recommends 30–100 g/hl. For 20 L (0.2 hl) that's 6–20 g — one to two 11 g sachets (approx., dosage × 0.2 hl). A single sachet in 20 L is 55 g/hl, comfortably inside the range.

How to use

• Pitch it dry onto wort at 31–37 °C and leave the rehydration jug in the cupboard: WHC Lab's data sheet calls rehydration and oxygenation unnecessary, and says to avoid both unless the beer is very high gravity.
• Keep fermentation at 31–37 °C and skip the diacetyl rest — WHC Lab says this strain doesn't need one.
• Dry hop at 15–25 °C. WHC Lab reports lower hop creep than with other IPA strains.
• Nitrogen demand is rated very high, so feed it a healthy all-malt wort or add a yeast nutrient.
• Leftover yeast in the sachet? Reseal, refrigerate at 0–10 °C and use it soon.

Pairs well with

Brewing a hot-fermented IPA? Try it with BESTMALZ BEST Pale Ale as the base, Mosaic in the dry hop and Servomyces yeast nutrient for its very high nitrogen demand.

Storage & shelf life

• Before brew day, keep it far cooler than it ferments: cool to ambient, ideally 5–15 °C, and dry.
• With the seal intact and storage as above, WHC Lab gives it a minimum of 2 years from production.
• Once opened, reseal against air and moisture, keep it in the fridge at 0–10 °C and use it soon.

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

• 31–37 °C is not a typo. It's WHC Lab's recommended range for this strain.
• Low flocculation means the yeast stays in suspension longer than a high-flocculating strain would.
• Yeast ships from our partner warehouse in the Czech Republic, in its own parcel, apart from any equipment you buy with it.

FAQ

Does Mango Madness really ferment at 31–37 °C?
Yes. That's WHC Lab's recommended fermentation range for this thermotolerant strain.

Do I need a diacetyl rest?
No. WHC Lab says a diacetyl rest is not needed with Mango Madness.

At what temperature can I dry hop?
WHC Lab gives 15–25 °C, with lower hop creep than other IPA strains.

How many sachets for 20 L?
One or two: 30–100 g/hl is 6–20 g for 20 L.