Innovative microbial starter made of a colture of Pediococcus pentosaceus to use for brewing sour beers, specifically designed for this purpose.
Each pack is suited for brewing 23-25 liters of beer produced by the All Grain and E+G (Partial Mash) techniques.
It is a strain whose souerness perceived in beer is very high. Strong lactic acidity, citrusy flavour. Strain strongly recommended for beers where the sourness is fundamental, as the Berliner weisse.
A correct use of the starter following the protocol keeps out the possibility of contaminations.
Beer styles: Berliner Weisse.
HOW TO USE IT:
- After mashing, proceeds as usually with sparging.
- Chill the obtained wort at 30-35°C.
- Inoculate the milk enzymes and let stand for 12-24 hours.
- Proceed with hop boilng and with the further/traditional steps of beer brewing.
Since Pediococcus is hop-sensitive, the lactic fermentation must occur before beer hopping, otherwise the reaction would be completely inhibited.
The product must be stored in the fridge and has an expiry date in the long term.
|Ingredients||Pediococcus pentosaceus lyophilized microbial culture; Excipient: Maltodextrin|
|Preservation||Store at temperatures between -18°C and +4°C.|
|Info||DOSE: 1 Vial for 23-25 L|
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