WildBrew Sour Pitch 10g - Lallemand

WildBrew Sour Pitch 10 g – lactic acid bacteria for sour beer

WildBrew Sour Pitch from Lallemand is a ready-to-use, high-purity lactic acid bacteria in dry form, selected for producing a wide range of sour beer styles. It gives a clean and balanced citrus flavour typical of both traditional and modern sour beers. At the right temperature and conditions, Sour Pitch is an effective, safe and easy way to handle bacteria in various souring techniques, such as kettle souring.

Styles that can be brewed with Sour Pitch include Berliner Weisse, Gose, lambic-style beers, American wild and sour IPA.

Technical data

• Bacteria: Lactiplantibacillus plantarum
• Inoculation temperature: 30–40 °C
• pH range: 3.2–3.5
• Dosage: 10 g per hl
• Hop tolerance: alpha acids 4 ppm (IBU), beta acids 8 ppm
• Flavour: distinct citrus, fresh and tart
• Pack size: 10 g

How to kettle sour

1. Mash and sparge as usual. Pasteurise the wort at 90 °C if you like.
2. Cool the wort to 35–40 °C and lower the pH to approx. 4.5 with lactic acid.
3. Add Sour Pitch, cover without air and hold 35–40 °C for approx. 24 hours, until you reach the acidity you want.
4. Then boil the wort, hop it and ferment as usual.

Anbefalt Kettle Sour prosedyre

Spesifikasjoner og instruksjoner

Frequently asked questions about WildBrew Sour Pitch

How much Sour Pitch should I use?

Lallemand states 10 g per hectolitre, or per 100 litres of wort.

Can I hop the wort before souring?

No, or only very lightly. Hops inhibit lactic acid bacteria, and Sour Pitch only tolerates approx. 4 IBU. Add the hops in the boil after souring.

What temperature do the bacteria need?

Lallemand states 30–40 °C at inoculation. Keep the wort warm and covered without air while it sours.

What is the difference between Sour Pitch and Philly Sour?

Sour Pitch is lactic acid bacteria for kettle souring before the boil. Philly Sour is a yeast that sours and ferments in one step, but gives you less control over the acidity.

Related

• Lallemand dry yeast
• WildBrew Philly Sour 11 g – Lallemand
• Lactic acid 100 ml 80% – Vinoferm Lactol
• Milwaukee PH55 PRO pH meter
• Kettle sour: brewing kettle-soured beer (Norwegian)