Lallemand WildBrew Helveticus Bacteria
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.
- 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.
Flavor & Aroma
Aroma and flavor is strong citrus, tangy, intense sour.
| Maximum Temperature | 45°C/113°F |
| Minimum Temperature | 38°C/100°F |
| Species | Lactobacillus Helveticus |
| Beer Yeast Type | Sour |