WildBrew Sour Pitch - Lactobacillus Plantarum - Lallemand

WildBrew Sour 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 Sour Pitch™ produces a clean and balanced 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 Sour Pitch ™ is capable of delivering consistent results for brewers.

Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA.

Manual :
Open the pouch and add WildBrew™ Sour Pitch directly to the unhopped wort at a rate of 10g/hL (1g/10L), ensuring the temperature is between 30 – 40°C (86 – 104°F). For better dissolution, rehydrate WildBrew™ Sour Pitch
with a mixture of unhopped must and water (50-50) in a volume equal to 10 times the weight of bacteria to be inoculated at 30°C ± 5°C (86°F ± 8°F).
Monitor the pH drop regularly.

Attenuation : ND
Floculation : ND
Ideal fermentation temperature : 30°C-40°C (86°F -104°F)
pH range : 3.2 - 3.5
Alcohol tolerance: ND
Aromas: Citrus/lemon, tangy, acidic
Pitch rate : 1g/10L
Hop tolerance: In the laboratory, growth is inhibited at: 4ppm iso-alpha acid 4ppm beta acid.