Description
WildBrew Sour Pitch 250g – lactic acid bacteria for sour beer
WildBrew Sour Pitch from Lallemand is a ready-to-use, high-performance and high-purity dry lactic acid bacteria, selected for its ability to produce a wide range of sour beer styles. It gives a clean and balanced citrus flavour profile typical of both traditional and modern sour beers. At the right temperature and conditions, Sour Pitch is an efficient, safe and easy way to handle bacteria for various souring techniques, such as kettle souring.
Please note: This product is only available in Norway.
Styles that can be brewed with Sour Pitch include Berliner weisse, gose, lambic-style beers, American wild and sour IPA. The 250 g pack is intended for breweries.
Technical data
- Bacteria: Lactiplantibacillus plantarum
- Inoculation temperature: 30–40 °C
- pH range: 3.2–3.5
- Dosage: 10 g per hl
- Hop tolerance: alpha acid 4 ppm (IBU), beta acid 8 ppm
- Flavour: strong citrus, tangy and sour
- Pack size: 250 g
How to make a kettle sour
- Mash and sparge as normal. Pasteurising the wort at 90 °C is a good idea.
- Cool the wort to 35–40 °C and lower the pH to approx. 4.5 with lactic acid.
- Add Sour Pitch, cover without air and hold at 35–40 °C for about 24 hours, until the desired sourness is reached.
- Boil the wort, then hop and ferment as normal.
Specifications and instructions
Frequently asked questions about WildBrew Sour Pitch
How much Sour Pitch should I use?
Lallemand gives 10 g per hectolitre, which is 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 tolerates only about 4 IBU. Add the hops in the boil after souring.
What temperature do the bacteria need?
Lallemand gives 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 you have less control over the acidity.
Related
Betaling
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