Lallemand Brewing WildBrew™ Sour Pitch Lactobacillus Helveticus | 250g Winequip

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

Pack Sizes:

• 250g Sachet

MICROBIOLOGICAL PROPERTIES

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.

Flavour and Aroma:

Instructions for use:

Please download the Lallemand Brewing Best Practices Guide

• Beer Style: Kettle Sours
• Temperature Range: 38-45°C
• Impact pH dropped: 3.0- 3.5
• Lactic acid: 0.6-1.2%
• Hop Tolerance: Alpha acid < 4ppm Beta < 4 ppm
• Fermentation Time: 24 to 48 hrs
• 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:

• Inoculation 10g/hL
• 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.