{"product_id":"whc-lab-mango-madness-ipa-yeast","title":"WHC Lab Mango Madness · Thermotolerant Dry IPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eGuava 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e31–37 °C · Attenuation 76–80 % · Low flocculation · ABV tolerance 17 % · No diacetyl rest · 30–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eMango 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.\u003c\/p\u003e\u003cp\u003eNo 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.\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\u003eThermotolerant IPA 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\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e31–37 °C (recommended)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e17 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiacetyl rest\u003c\/td\u003e\n\u003ctd\u003eNot needed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDry hop temperature\u003c\/td\u003e\n\u003ctd\u003e15–25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e30–100 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\u003ePale ale, West Coast IPA, NEIPA, double IPA, stouts\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 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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch 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.\u003c\/li\u003e\n\u003cli\u003eKeep fermentation at 31–37 °C and skip the diacetyl rest — WHC Lab says this strain doesn't need one.\u003c\/li\u003e\n\u003cli\u003eDry hop at 15–25 °C. WHC Lab reports lower hop creep than with other IPA strains.\u003c\/li\u003e\n\u003cli\u003eNitrogen demand is rated very high, so feed it a healthy all-malt wort or add a yeast nutrient.\u003c\/li\u003e\n\u003cli\u003eLeftover yeast in the sachet? Reseal, refrigerate at 0–10 °C and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing 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.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBefore brew day, keep it far cooler than it ferments: cool to ambient, ideally 5–15 °C, and dry.\u003c\/li\u003e\n\u003cli\u003eWith the seal intact and storage as above, WHC Lab gives it a minimum of 2 years from production.\u003c\/li\u003e\n\u003cli\u003eOnce opened, reseal against air and moisture, keep it in the fridge at 0–10 °C and use it soon.\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\u003e31–37 °C is not a typo. It's WHC Lab's recommended range for this strain.\u003c\/li\u003e\n\u003cli\u003eLow flocculation means the yeast stays in suspension longer than a high-flocculating strain would.\u003c\/li\u003e\n\u003cli\u003eYeast ships from our partner warehouse in the Czech Republic, in its own parcel, apart from any equipment you buy with it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDoes Mango Madness really ferment at 31–37 °C?\u003c\/strong\u003e\u003cbr\u003eYes. That's WHC Lab's recommended fermentation range for this thermotolerant strain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need a diacetyl rest?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab says a diacetyl rest is not needed with Mango Madness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAt what temperature can I dry hop?\u003c\/strong\u003e\u003cbr\u003eWHC Lab gives 15–25 °C, with lower hop creep than other IPA strains.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two: 30–100 g\/hl is 6–20 g for 20 L.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609685326,"sku":"BOP-2023","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2023_whc-lab-dry-brewing-yeast-mango-madness-11-g--1.jpg?v=1790201892","url":"https:\/\/brewtaurus.com\/products\/whc-lab-mango-madness-ipa-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}