Lallemand Brewing WildBrew™ Sour Pitch Lactobacillus Helveticus
Lallemand Brewing WildBrew™ Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles. In comparison to WildBrew™ Sour Pitch Lactobacillus Plantarum, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew™ Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.
WildBrew™ Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhopped wort.
WildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched bioengineered Saccharomyces cerevisiae yeast Mascoma Sourvisiae® that can produce lactic acid and ethanol simultaneously.
WildBrew™ Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.
WildBrew™ Helveticus Pitch produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, WildBrew™ Helveticus Pitch is capable of delivering consistent results for brewers.
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
Classified as Lactobacillus helveticus, a facultative heterofermentative strain.
Viable bacteria > 1010 CFU/g
Dry matter > 92%
Coliform < 102 CFU/g
Acetic bacteria < 104 CFU/g
Moulds < 103 CFU/g
Yeast < 103 CFU/g
In line with Lallemand Brewing strict quality control and assurance procedures, every single batch of WildBrew™ Helveticus Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.
In Lallemand Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:
Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
High lactic acid versus lower acetic production.
Aroma and flavor is citrus and tangy with a hint of fruit.
The optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).
Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
Species: Lactobacillus helveticus Homofermentative
Open the sachet and add WildBrew™ Helveticus Pitch directly to unhopped wort at a rate of 10g/hL (1g/10L), ensuring temperature is 38 - 45°C (100 - 113°F). For better distribution rehydrate WildBrew™ Helveticus Pitch in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30°C +/- 5°C (86°F +/- 8°F). Monitor pH drop and test regularly.
CONDITIONS OF USE:
pH > 3.4
Temperature 38 - 45°C (100 - 113°F)
Packaging & Storage:
WildBrew™ Helveticus Pitch is currently available in 250g packs (for 25hL / 660 US gal).
This product can be stored for 18 months at 4°C (40°F) or 36 months at -18°C (0°F) in its original sealed packaging.
This product can be delivered and stored at ambient temperature (<25°C / 77°F) for 3 weeks without significant loss of viability.
While it is recommended to use the entire sachet of WildBrew™ Helveticus Pitch after opening, extended storage is possible under specific conditions. Please contact us with any questions you may have.