Lactobacillus Blend

Description

This blend contains three Lactobacillus strains– brevis, delbrueckii, and plantarum — giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill Lactobacillus. Cool wort and pitch yeast to complete fermentation. To use blend for long term souring, pitch contents of pouch directly into wort or finished beer. Sourness can take 3 or more months to develop. IBUs should be kept below 10 so as not to inhibit Lactobacillus growth.

Omega Yeast Labs posted about going from grain to glass in 5 days with this Berlinerweiss recipe.