This 10hl pitchable has the cell count needed to be pitched into 1000L of wort with a gravity of less than 1.060. For higher gravity beers, two or three pouches may be needed. Please email sales@whclab.com for help with calculating the amount of yeast needed.
Introducing our innovative thiol-releasing yeast, a game-changer for brewers seeking to enhance and elevate the aromatic profile of their beers. Hop Unlock has been carefully selected to release desirable thiols during fermentation, resulting in pronounced tropical and fruity flavours that are highly sought after in modern beer styles.
By selecting our thiol-releasing yeast, breweries can unlock a new realm of possibilities in crafting unique and experimental brews. One of the key advantages of using our thiol-releasing yeast is its ability to enhance the beer’s aromatic qualities. Thiols, a class of organic compounds found naturally in hops and malt, contribute to fruity, tropical and citrus-like aromas that are highly desirable in contemporary beer styles such as New England IPAs, hazy IPAs and fruity pale ales.
By using new products on the market like Phantasm, techniques such as mash hopping and hops high in thiol precursors, brewers can fine-tune the intensity of thiol release and therefore flavour expression. Our thiol-releasing yeast product opens up a world of aromatic possibilities for breweries. With its ability to enhance and accentuate tropical and fruity flavours, this yeast strain empowers brewers to create beers that stand out in today’s vibrant craft beer market.
IRC7 is a gene associated with the production of Beta-lyase. This enzyme is associated with the release of bound thiols. Bound thiols occur naturally in different quantities in various hops and malts but do not contribute to the flavour of the finished product as they remain bound. If the bound thiols naturally present in wort are released, they contribute to a more powerful aroma, including notes of mango, guava, passionfruit and white wine. It is because of these enzymes that this yeast can be used to increase the aroma of your beer production. Alternatively, it can reduce the overall cost of hop usage by reducing the amount of hops used, or by switching to less costly hops varieties.
A variety of methods can be used to increase the amount of bound thiols in the wort production process:
Mash Hopping – Mash hopping with hop varieties such as cascade or calypso at a rate of 3-4g/L significantly increases the amount of bound thiols in the wort and is highly recommended.
Whirlpool additions with hops that have high levels of bound thiols. Apollo, Eureka, Hallertau Hallertauer, Nugget, Hallertau Perle and Idaho 7 are all hop varieties that have been tested to be high in these levels.
Dry hopping with hops that work well with a strain that has high levels of biotransformation, including Mosaic, Citra, Idaho 7 and Nelson Sauvion.
Including thiol precursors in the fermenting beer. There are a variety of products on the markets, such as Phantasm, that increase thiol precursor compounds within the fermenting wort. Add at dry hop or at high krausen for best results.
Different base malts contain a high variance of bound thiols within them. We would suggest asking your maltster/wholesaler if they can provide data on the level of precursor in their malt products. If they are unsure on how to test for this, you can put them in touch with our laboratory department.
