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WildBrew Helveticus - (250g)
78550-37-74
$165.00
Description
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.
Specifications
| Fermentation Temp Range | Warm |
| Temperature Range | 38 - 45°C (100 - 113°F) |
| pH Tolerance Range | 3.0 - 3.5 |
| Species | Lactobacillus helveticus |
| Hop Tolerance |
Alpha acid: 4ppm (IBU) |
Microbiological Properties
Classified as Lactobacillus helveticus, a homofermentative 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’s 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.
Brewing Properties
In Lallemand’s Standard Wort conditions, WildBrew Helveticus Pitch™ bacteria exhibits:
- Fast pH drop that can be completed within 1-2 days.
- High lactic acid and low acetic acid 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).
Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
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