Mangrove Jack’s M66 Hophead Ale Yeast – 10g

Description

Mangrove Jack’s M66 Hophead is not simply a yeast — it’s a proprietary blend of selected ale yeast strains combined with glucoamylase enzyme, engineered specifically to amplify aromatic intensity and drive high attenuation in hop-forward styles. Designed from the ground up for NEIPA, hazy IPA, and juicy pale ale brewing, it’s the technical edge for brewers who want turbid, fruit-saturated, bone-dry results that are impossible to achieve with a standard ale strain alone.

Brewing Notes

The glucoamylase enzyme in M66 converts dextrins that are normally inaccessible to yeast, producing significantly higher attenuation than a comparable single-strain ale yeast on the same wort. This makes it especially well-suited to oat- and wheat-heavy NEIPA grists (which generate substantial unfermentable dextrins) where you want a dry, refreshing finish behind the tropical fruit character. Pitch at the lower end of the temperature range (18–19°C) for maximum ester retention from the yeast blend; stepping up to 22–24°C speeds fermentation but can reduce aromatic complexity. Dry hop during active fermentation (at high kräusen) for the most effective biotransformation of hop thiol precursors. Medium-low flocculation maintains the haze typical of the style.

Beer Styles & Brewing Tips

• NEIPA & Hazy IPA — M66’s core application; wheat/oat grists with aggressive early dry-hop additions of tropical varieties produce exceptional results.
• Juicy Pale Ale & XPA — lower-gravity versions of the style where attenuation and hop amplification are still critical.
• Milkshake IPA — the enzyme activity enhances mouthfeel integration with lactose additions in adjunct-heavy formulations.
• Hazy Pale for Session Strength — high attenuation relative to ABV means a dry, clean finish even at 3.5–4.5% — ideal for lower-calorie hazy styles.

In the Glass: Permanently and intentionally hazy — a turbid, golden-orange pour reminiscent of fresh-squeezed juice. The nose bursts with tropical and stone fruit, magnified by the enzyme-assisted hop character. The palate is pillowy soft with a bone-dry finish that makes the next sip irresistible. This is NEIPA as it should be.

Mangrove Jack’s M66 Hophead is in stock and ships Australia-wide. Questions about timing dry-hop additions or glucoamylase activity in adjunct-heavy grists? Talk to the Yeast Platform team.