Description
Mango Madness 500 g – thermotolerant IPA yeast (kveik) from WHC Lab
Mango Madness from WHC Lab is a thermotolerant dry yeast for hop-forward beers such as IPA and NEIPA. The yeast gives a distinct guava and mango aroma and thrives at high temperatures, giving fast fermentation and shorter conditioning times. WHC Lab states that the yeast allows dry hopping at 15–25 °C. The 500 g pack is intended for breweries.
Please note: This product is only available in Norway.
Because the yeast tolerates high temperatures, less cooling is needed. This reduces energy use without compromising the quality and flavour profile of hop-forward beers.
Technical data
- Pitch rate: 30–100 g/hl
- Recommended fermentation temperature: 31–37 °C
- Fermentation time: 2–3 days at 34–37 °C
- Attenuation: 76–80 %
- Flocculation: low
- Alcohol tolerance: 17 %
- Pack: 500 g
Frequently asked questions about Mango Madness 500 g
What temperature should Mango Madness ferment at?
The recommended fermentation temperature is 31–37 °C. At 34–37 °C, fermentation is typically complete in 2–3 days.
How much yeast should I use?
WHC Lab specifies 30–100 g per hl of wort. Always check attenuation before packaging, even when fermentation is fast.
Which beers is Mango Madness suited for?
Hop-forward beers such as IPA and NEIPA, where the guava and mango aroma works together with the hops.
Can the yeast be used after the best-before date?
Yes. Dry yeast kept in cold storage stays in good condition well past the date. This pack is sold as outlet stock with best before 03.2026.
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