Einstein
WHC Einstein is a dry German lager yeast derived from the Weihenstephan strain. This is a genuine bottom-fermenting Saccharomyces pastorianus rather than an ale yeast run cold, and it works across the full traditional range of 48 to 61F.
It finishes clean and crisp with very low ester production, leaving malt and hops to carry the beer. Sulphur production is medium, normal for a lager strain, and it blows off during conditioning. Low flocculation keeps the yeast working through a long cold ferment.
Brewing with Einstein
- Ferment at 48 to 61F. This strain wants real temperature control and time.
- Expect a slower ferment than an ale strain. Plan the schedule for it rather than assuming a stall.
- Pitch heavier than an ale: 100 to 150 g/hL, roughly 19 to 28 g for a 5-gallon batch. Lager fermentation needs the cell count.
- Some sulphur is normal. A short diacetyl rest and cold conditioning clear it.
Styles: Pilsner, Helles, Bock, Marzen, Schwarzbier, German lagers, Kolsch
Technical specifications
| Species | Saccharomyces pastorianus, Weihenstephan origin |
|---|---|
| Attenuation | 76 to 80% |
| Fermentation temp | 48 to 61F (9 to 16C) |
| Flocculation | Low |
| Alcohol tolerance | 12% ABV |
| Nitrogen demand | Low |
| Pitch rate | 100 to 150 g/hL (about 19 to 28 g per 5 gal) |
| Format | 500 g vacuum-sealed brick |
About WHC Lab
WHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.