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.
Typical Styles
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
Note: On average Maltotriose comprises 10-15% of all-malt worts. Fermentation with LalBrew® Windsor will result in a fuller body and some residual sweetness in the finished beer. Brewers may wish to adjust gravities and mash temperatures accordingly.
Specifications
Flavor and Aroma
Aroma and flavor is strong citrus, tangy, intense sour.
Yeast Specifications
| Brand | Lallemand |
| Minimum Temperature | 38°C/100°F |
| Maximum Temperature | 45°C/113°F |
| Species | Lactobacillus Helveticus |
How much to add
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).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).
Test regularly to monitor pH drop.