WildBrew Helveticus Pitch 250g

WildBrew Helveticus Pitch 250g – lactic acid bacteria for sour beer

WildBrew Helveticus Pitch from Lallemand is a high-purity dry lactic acid bacteria, selected for its ability to produce a wide range of sour beer styles. It gives an intense, sharp citrus flavour typical of both traditional and modern sour beers. Compared with Sour Pitch, Helveticus Pitch gives a more intense citrus flavour and works at a higher temperature. It is particularly well suited to kettle souring.

Please note: This product is only available in Norway.

Styles brewed with Helveticus Pitch include Berliner Weisse, Gose, lambic-style beers, American Wild and Sour IPA. The 250 g pack is intended for breweries and covers 25 hl of wort.

Features

• Fast pH drop that can be completed within 1–2 days
• High lactic acid and low acetic acid production
• Tangy citrus flavour and aroma with a hint of fruit
• Homofermentative strain

Technical data

• Bacteria: Lactobacillus helveticus
• Temperature: 38–45 °C
• pH range: 3.0–3.5
• Inoculation rate: 10 g per hl (1 g per 10 litres)
• Hop tolerance: alpha acid 4 ppm (IBU), beta acid 4 ppm
• Pack size: 250 g, covers 25 hl
• Shelf life unopened: 36 months at −18 °C, 18 months at 4 °C

How to use Helveticus Pitch

1. Open the sachet and add the bacteria directly to unhopped wort at 10 g per hl, at 38–45 °C.
2. For better distribution, first rehydrate them in a 50/50 mix of unhopped wort and water, 10 times the weight of the bacteria, at about 30 °C.
3. Monitor the pH drop and test regularly.
4. Once the desired acidity is reached, boil the wort, add hops and ferment as usual.

Specifications and instructions

Frequently asked questions about WildBrew Helveticus Pitch

How much Helveticus Pitch should I use?

Lallemand recommends 10 g per hectolitre, i.e. 1 g per 10 litres of wort. A 250 g pack therefore covers 25 hl.

What temperature do the bacteria need?

Lallemand specifies 38–45 °C. Keep the wort warm and covered while it sours, and measure the pH regularly.

Can I hop the wort before souring?

No. The bacteria go into unhopped wort and only tolerate about 4 IBU. Add the hops in the boil after souring.

What is the difference between Helveticus Pitch and Sour Pitch?

Both are lactic acid bacteria for kettle souring. Helveticus Pitch works at a higher temperature and gives a more intense citrus flavour than Sour Pitch.

How do I store the bacteria?

Unopened, they keep for 36 months in the freezer and 18 months in the fridge. They tolerate three weeks at room temperature below 25 °C. Lallemand recommends using the whole sachet once opened.

Related

• Lallemand for breweries
• WildBrew Sour Pitch 250g
• WildBrew Philly Sour 500g
• Lactic acid 80% – Vinoferm Lactol
• Kettle sour: brewing kettle-soured beer