• A bag of 'The Dubliner' WHC Lab dry brewing yeast. The packaging is light-blue, with a black front-logo with the name of the product and a green shamrock that contains yeast cells and celtic knots in the design.
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WHC Lab

The Dubliner: Irish Stout & Ale Dry Yeast

The Dubliner: Irish Stout & Ale Dry Yeast

€55,00 EUR
€55,00 EUR
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    This versatile, robust ale strain is the perfect foundation for traditional, malt-forward Irish styles. It ferments exceptionally well in dark worts, expertly balancing roasted malts and driving a crisp, dry finish that promotes drinkability. It is a highly reliable workhorse for high-gravity brewing, offering medium-high flocculation for a brilliant finish.

    Product Description

    A Taste of Dublin in every Pint!

    • Developed for use in traditional styles such as Stouts, Porters, Red Ale and Cask Beer
    • Brilliant clarity: medium-high flocculation for a bright, polished finish
    • High-gravity ready: 15% ABV tolerance makes it a dependable choice for bigger beers such as imperial stouts
    • Consistent and reliable fermentation
    • The perfect strain for the growing global demand of stout

    Learn more here

    Technical Specifications

    • Yeast Strain: Saccharomyces cerevisiae
    • Dosage: 0.5 to 1 g/l
    • Fermentation Temperature: 18°C to 22°C or 64°F to 71°F
    • ABV Tolerance: 15%
    • Nitrogen Demand: Medium
    • Attenuation: 75-80%

    Documentation

    SPEC-P-70_Rev_0_Dry_TDS_-_The_Dubliner_2_1.pdf

    MSDS-P-70_Rev_0_Dry_MSDS_-_The_Dubliner_1.pdf

    View full details

    A Taste of Dublin in every Pint!

    • Developed for use in traditional styles such as Stouts, Porters, Red Ale and Cask Beer
    • Brilliant clarity: medium-high flocculation for a bright, polished finish
    • High-gravity ready: 15% ABV tolerance makes it a dependable choice for bigger beers such as imperial stouts
    • Consistent and reliable fermentation
    • The perfect strain for the growing global demand of stout

    Learn more here

    • Yeast Strain: Saccharomyces cerevisiae
    • Dosage: 0.5 to 1 g/l
    • Fermentation Temperature: 18°C to 22°C or 64°F to 71°F
    • ABV Tolerance: 15%
    • Nitrogen Demand: Medium
    • Attenuation: 75-80%

    Reviews & Ratings