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Lallemand WildBrew Helveticus Bacteria

Item No. HELVETICUS
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
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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.

Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Helveticus Pitch bacteria exhibits:

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
  • High lactic acid versus lower acetic production.
  • The optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is 38°C to 45°C (100°F to 115°F)
  • This product has a recommended dosage rate of 10 g/hL.


Instructions for Use
  1. Open the sachet and add WildBrew™ Helveticus Pitch directly to unhopped wort at a rate of 10g/hL (1g/10L), ensuring temperature is 38 - 45 °C (100 - 113 °F).
  2. For better distribution rehydrate WildBrew™ Helveticus Pitch in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30 °C +/- 5°C (86°F +/- 8°F).
  3. Test regularly to monitor pH drop.

Flavor & Aroma
Aroma and flavor is strong citrus, tangy, intense sour.



Specifications
Brand Lallemand
Minimum Temperature 38°C/100°F
Maximum Temperature 45°C/113°F
Species Lactobacillus Helveticus
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