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WildBrew SourPitch

WildBrew SourPitch

  • Expiration date: 2021-04-30

2021-04-30

New product

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 flavour profile typical of both traditional and modern sour beer styles.

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Data sheet

Good for stylesSour Ale
TypeBacterium
BrandLallemand
SpeciesLactobacillus
TypeDry

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 flavour 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.

PRODUCT FEATURES:

Use to: sour beer styles

Fermentation temperature: 30-40°C

Dosage: 1 g/L

pH range:
3.2 - 3.5

Hop tolerance: in lab tests, growth was inhibited at:4ppm alpha acid and 8ppm beta acid

INGREDIENTS:

Lactic acid bacteria (Lactobacillus plantarum)
Maltodextrine

MANUFACTURER:

LALLEMAND Inc.

STORAGE CONDITIONS AND USAGE INSTRUCTION:

Store in a cool, dry place.

Pitch directly into unhopped wort at a rate of 1g/10L, ensuring temperature is 30 - 40°C. For better distribution rehydrate the Sour Pitch in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30°C +/- 5°C.

NET WEIGHT:

11g

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