Description
WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.
WildBrew™ Sour Pitch produces a clean and balanced 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.
Styles which can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.
Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.
QUICK FACTS
BEER STYLES
Sours
AROMA
Citrus, Tangy, Sour
pH Range
3.2 - 3.5
FERMENTATION RANGE
30°C - 40°C (86°F - 104°F)
HOP TOLERANCE
8 IBU
INOCULATION RATE
10g/hL
MICROBIOLOGICAL PROPERTIES
Classiffied as Lactobacillus plantarum, a facultative hetero-fermentative strain.
Typical Analysis of WildBrew™ Sour Pitch:
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Viable Bacteria > 10" CFU/g
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Dry Matter > 92%
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Coliform < 102CFU/g
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Acetic Bacteria < 104CFU/g
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Moulds < 103CFU/g
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Yeast < 103CFU/g
In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew™ Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.
BREWING PROPERTIES
In Lallemand’s Standard Wort conditions, WildBrew™ Sour 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™ Sour Pitch when producing sour beer styles is between 30°C to 40°C (86°F to 104°F).
Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
INSTRUCTIONS
Open the sachet and add WildBrew™ Sour Pitch directly to unhopped wort at a rate of 10g/hL, ensuring temperature is 30 - 40°C (86 - 104°F).
For better distribution rehydrate WildBrew™ Sour 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
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Inoculation 10g/hL
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pH > 3.4
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Temperature 30 - 40°C (86 - 104°F)
