Innovative microbial starter made of a colture of Lactobacillus plantarum (70%) and Pediococcus pentosaceus (30%) to use for brewing sour beers, specifically designed for this purpose.
It is a very agreeable combination which gives to the finished beer freshness and lactic flavours (yoghurt, milk) characterised by a very soft perceived sourness. Suited for a wide range of ber, even not necessarily sour-style.
A correct use of the starter following the protocol keeps out the possibility of contaminations.
Beer styles: Berliner Weisse, Sour Beer, Gose, Grodziskie, Lichtenhainer.
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 both Pediococcus and Lactobacillus are 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||Lactobacillus plantarum and 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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