Mango Madness – Thermotolerant IPA Dry Yeast (11g)

Mango Madness: Thermotolerant IPA Dry Yeast

Mango Madness is a game-changing Saccharomyces cerevisiae strain designed for the modern craft brewer. This yeast is uniquely thermotolerant, meaning it can ferment comfortably at temperatures as high as 35°C–40°C. Unlike traditional strains, which may produce harsh alcohols at these heats, Mango Madness responds by generating a massive bouquet of ripe mango, guava, and pineapple esters. It is a powerhouse of efficiency, often reaching terminal gravity within 48 to 72 hours, allowing for rapid tank turnaround. Its exceptional bio-transformation capabilities work in harmony with dry-hop additions to amplify tropical aromatics, making it the “ultimate” choice for NEIPAs, Tropical IPAs, and summer session ales. With a high alcohol tolerance of 17% ABV, it remains robust in the most demanding high-gravity environments, ensuring a clean, vibrant, and professional finish every time.

Key Benefits

• Explosive Tropical Esters: Specifically selected to drive intense mango and exotic fruit aromas.
• Extreme Heat Tolerance: Operates optimally at 30°C–40°C, significantly reducing cooling energy costs.
• Elite Bio-transformation: Synergises with hop compounds to unlock deep tropical flavours.
• Rapid Production Cycles: High-speed kinetics allow for incredibly fast fermentation and packaging.
• High Alcohol Resilience: Maintains high viability and performance in beers up to 17% ABV.

Applications

• Brewing: The primary choice for “Red Hot” IPAs, NEIPAs, Tropical Pale Ales, and Double IPAs. Also excellent for high-gravity Imperial Stouts where a fruity depth is desired.
• Cider Making: Ideal for producing tropical-style, “summer” ciders very quickly, especially in warmer production environments without temperature control.
• Distilling: A superb choice for fruit-forward whiskey or rum washes, where high ester production and rapid fermentation are essential.
• Winemaking: Useful for tropical fruit-based wines (mango, passion fruit) to enhance natural fruit characteristics and ensure a fast, clean ferment.

Typical Usage

• Pitch Rate: 50–100g per hectolitre (hl) of wort.
• Temperature Strategy: For maximum mango esters, pitch at 30°C–35°C. For a cleaner, more balanced profile, ferment at 22°C–25°C.
• Nutrient Requirement: Like most thermotolerant/Kveik-style strains, it has a high nitrogen demand. Use a high-quality complex nutrient to ensure yeast health.
• Instruction: Sprinkle directly onto the wort surface. Oxygenation is beneficial for high-gravity applications but often unnecessary for standard brews.

Technical Data / Properties

• Strain: Saccharomyces cerevisiae
• Fermentation Temperature: 22°C – 40°C (Optimum: 31°C – 37°C)
• Attenuation: 76% – 80%
• Flocculation: Medium to High
• ABV Tolerance: 17%
• STA1 / Diastaticus: Negative
• POF (Phenolic Off-Flavour): Negative
• Ingredients: Yeast (98.8%–99.2%), Emulsifier E491.

Storage and Handling

• Storage: Store in cool, dry conditions (5°C to 15°C). The dry format is highly stable but should be kept away from direct heat and moisture.
• Shelf Life: 3 years from the date of production if the vacuum seal remains intact.
• Handling: Reseal the foil pack immediately after opening to exclude air. Store resealed packs in a refrigerator (0°C to 10°C) and use as soon as possible.

Summary

Mango Madness is the definitive tool for brewers looking to push the boundaries of tropical flavour and production speed. By combining extreme temperature tolerance with a specialised ester profile, it allows you to create intensely “juicy” and aromatic IPAs faster and more efficiently than ever before.