Lactobacillus Blend

LACTOBACILLUS BLEND OYL-605

This blend contains two lactobacillus strains — brevis 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.

Flocculation: NA Attenuation: NA

Temperature Range: 68-95°F