Any Lallemand Philly Sour feedback or experience to share?

[AlDogWV]

I have made a Berliner Weisse with this yeast recently.
15L (4gal) batch, 1.034SG, 1.006FG
60% dingermans pils
30% weyermann malted wheat
10% malted oats
5 IBU mandarina bavaria @60min
5g irish moss @2 min

I rehydrated 1 pack of Philly sour, so that is about 0.73g/L pitch rate (the lallemand calculator said I needed only 7.5 grams for this batch which would be 0,5g/L pitch rate)
Pitched at 21°C (70°F) and fermented at 24-25C (75-77F)

PH got down to 3.35 by day 4 and it was done fermenting by day 10 at 1.006 SG which gives me 82% attenuation. I left it in the fermenter for a couple extra days just to be sure. Yesterday I´ve put half of it into the fridge to cold crash. It was already pretty clear for 30% wheat and 10% oats. I was thinking about adding gelatine but the yeast floculates like a champ so I dont think it will be necessary, I will probably just leave it in the fridge for another day and then bottle and re-yeast with ec-1118.

To the other half which is still on the yeast cake I added 455g (1lb) of frozen raspberries.

The sample I tasted yesterday had a great aroma of apricots/peaches (no apple) and it didnt smell sour but rather sweet which was surprising to me, taste was clean, with nice sournes although I would have liked if the ph was closer to 3.5

I will let you guys know how it went in a couple of weeks.

Also any idea if it would be safe to add some lactose to the one with raspberries ? The Philly sour shouldnt be able to ferment lactose right ?

Thanks for sharing your experience so far.

As for your question on milk sugar, I'll let everyone know in a few weeks. I've had this recipe on deck for a while and planned on kettle souring like I have in the past, but I'm going to try the Philly on it on 8/16. I'll report back once I have some info.

Raspberry Smoothie Sahr

Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 8.2 gallons
Boil Gravity: 1.054
Efficiency: 75% (brew house)

Original Gravity: 1.068
Final Gravity: 1.019
ABV (standard): 6.47%
IBU (tinseth): 0
SRM (morey): 3.81
Mash pH: 0

FERMENTABLES:
5 lb - Pilsner (33.8%)
5 lb - Wheat Malt (33.8%)
2 lb - Flaked Oats (13.5%)
1.5 lb - Lactose (Milk Sugar) - (late addition) (10.1%)
5 oz - Acidulated (2.1%)
16 oz - Cane Sugar (6.8%)

HOPS:
2 oz - Cascade (7 AA), Type: Pellet, AA: 7, Use: Whirlpool for 20 min at 160 °F
2 oz - Citra (11 AA), Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 160 °F
2 oz - Mosaic (12.5 AA), Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 160 °F
1 oz - Cascade (7 AA), Type: Pellet, AA: 7, Use: Dry Hop for 10 days
1 oz - Citra (11 AA), Type: Pellet, AA: 11, Use: Dry Hop for 10 days
1 oz - Mosaic (12.5 AA), Type: Pellet, AA: 12.5, Use: Dry Hop for 10 days

MASH GUIDELINES:
Temp: 156 F, Time: 60 min, Amount: 9.01 gal

OTHER INGREDIENTS:
0.5 oz - Sweet Orange Peel 15 min left in Boil
6 lbs 2 oz - Vintner's Harvest Raspberry Puree in Secondary
0.5 oz - Sweet Orange Peel in Secondary

 

[Tyler B]

Thanks for sharing your experience so far.

As for your question on milk sugar, I'll let everyone know in a few weeks. I've had this recipe on deck for a while and planned on kettle souring like I have in the past, but I'm going to try the Philly on it on 8/16. I'll report back once I have some info.

Raspberry Smoothie Sahr

Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 8.2 gallons
Boil Gravity: 1.054
Efficiency: 75% (brew house)

Original Gravity: 1.068
Final Gravity: 1.019
ABV (standard): 6.47%
IBU (tinseth): 0
SRM (morey): 3.81
Mash pH: 0

FERMENTABLES:
5 lb - Pilsner (33.8%)
5 lb - Wheat Malt (33.8%)
2 lb - Flaked Oats (13.5%)
1.5 lb - Lactose (Milk Sugar) - (late addition) (10.1%)
5 oz - Acidulated (2.1%)
16 oz - Cane Sugar (6.8%)

HOPS:
2 oz - Cascade (7 AA), Type: Pellet, AA: 7, Use: Whirlpool for 20 min at 160 °F
2 oz - Citra (11 AA), Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 160 °F
2 oz - Mosaic (12.5 AA), Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 160 °F
1 oz - Cascade (7 AA), Type: Pellet, AA: 7, Use: Dry Hop for 10 days
1 oz - Citra (11 AA), Type: Pellet, AA: 11, Use: Dry Hop for 10 days
1 oz - Mosaic (12.5 AA), Type: Pellet, AA: 12.5, Use: Dry Hop for 10 days

MASH GUIDELINES:
Temp: 156 F, Time: 60 min, Amount: 9.01 gal

OTHER INGREDIENTS:
0.5 oz - Sweet Orange Peel 15 min left in Boil
6 lbs 2 oz - Vintner's Harvest Raspberry Puree in Secondary
0.5 oz - Sweet Orange Peel in Secondary

This looks delicious. Please update when finished. At first I thought it was strange to use lactose and cane sugar together, but it makes since with this yeast.

 

[Tyler B]

OK, so I got a couple of responses from Lallemand re pre-acidifying wort:

From Molly Browning:
Great questions! I think pre-acidification does help a little bit as does your mash temp. The lactic acid is being produced from glucose molecules, so at a lower mash temp, you should see a lower pH. However, from the data we have been receiving from breweries, starting at a lower pH initially does seem to drop the pH even lower. The breweries that used a low mash temp but did not acidify saw a pH of around 3.68, those that acidified and had a standard mash temp (65C), are usually seeing a pH of around 3.3-3.4.

We are seeing roughly high 70 to low 80s for attenuation levels, but the pH seems fairly consistent amongst all levels. The attenuation does seem to be lower at higher gravities however.

From Eric Abbott:
Philly Sour produces lactic acid using glucose. If you start with a baseline of lactic acid from sour malt, you should get the same amount of lactic acid produced by the Philly Sour and so will have more lactic acid in the final beer. Pre-acidification is not required for this strain, but you can do it if you wish to make the beer more sour. It should not affect the attenuation.

With this in mind, I will most likely pre-acidify with acidulated malt (at the end of the mash). If I hear anything else, I will be sure to let you all know.

 

[AlDogWV]

This looks delicious. Please update when finished. At first I thought it was strange to use lactose and cane sugar together, but it makes since with this yeast.

Thank you! I typically do not have the granulated sugar in the grist, but I did remove some wheat and pils and substituted the sugar in there after reading the info about the yeast liking simple sugars. We'll see how it goes, haha. I will definitely report back.

 

[AlDogWV]

OK, so I got a couple of responses from Lallemand re pre-acidifying wort:

From Molly Browning:
Great questions! I think pre-acidification does help a little bit as does your mash temp. The lactic acid is being produced from glucose molecules, so at a lower mash temp, you should see a lower pH. However, from the data we have been receiving from breweries, starting at a lower pH initially does seem to drop the pH even lower. The breweries that used a low mash temp but did not acidify saw a pH of around 3.68, those that acidified and had a standard mash temp (65C), are usually seeing a pH of around 3.3-3.4.

We are seeing roughly high 70 to low 80s for attenuation levels, but the pH seems fairly consistent amongst all levels. The attenuation does seem to be lower at higher gravities however.

From Eric Abbott:
Philly Sour produces lactic acid using glucose. If you start with a baseline of lactic acid from sour malt, you should get the same amount of lactic acid produced by the Philly Sour and so will have more lactic acid in the final beer. Pre-acidification is not required for this strain, but you can do it if you wish to make the beer more sour. It should not affect the attenuation.

With this in mind, I will most likely pre-acidify with acidulated malt (at the end of the mash). If I hear anything else, I will be sure to let you all know.

Interesting. Not that it makes much difference, but I feel like what she states as a standard mash temp at 149F is low, not standard. Haha. Maybe I should lower my mash temp on the upcoming recipe.

 

[Kenmoron]

After 1 week in the bottle with EC-1118 this beer is drinking fantastic! With pH of 3.31 and only 71% attenuation it is very easy-drinking. Raspberries go fantastic and it looks like this seems to be the popular fruit choice with others' recipes above. My process for the raspberries (these are from our backyard) is to freeze and thaw a few times, use a large spoon to press it through a mesh colander to acquire the pulp without seeds, put it in a large mason jar in a double boiler setup and bring it up to about 150-160 while constantly stirring, remove and cap the mason jar to let it cool to room temp, then add directly to the fermenter. I weighed out 1 lb/gal of raspberries which ended up resulting in about 0.75 lb/gal of pulp.

 

[Tyler B]

Interesting. Not that it makes much difference, but I feel like what she states as a standard mash temp at 149F is low, not standard. Haha. Maybe I should lower my mash temp on the upcoming recipe.

Man, I felt the same way about those mash temps when I read that email. I wish there was only one variable at play here instead of two (mash temp and wort pH). Oh well, I suppose if you add a significant amount of glucose to the boil, mash temp doesn't make much of a difference.

After 1 week in the bottle with EC-1118 this beer is drinking fantastic! With pH of 3.31 and only 71% attenuation it is very easy-drinking. Raspberries go fantastic and it looks like this seems to be the popular fruit choice with others' recipes above. My process for the raspberries (these are from our backyard) is to freeze and thaw a few times, use a large spoon to press it through a mesh colander to acquire the pulp without seeds, put it in a large mason jar in a double boiler setup and bring it up to about 150-160 while constantly stirring, remove and cap the mason jar to let it cool to room temp, then add directly to the fermenter. I weighed out 1 lb/gal of raspberries which ended up resulting in about 0.75 lb/gal of pulp.

That beer looks sooo good! How does it taste? Give some tasting notes!

A part of me wants to use raspberries because it seems like the obvious choice but another part of me wants to use something different just to be different.

 

[stealthfixr]

Stalled, incomplete fermentation. I three in the 3lb of raspberry puree the afternoon of 5 August (see big dip/rise afterwards), activity went bezerk for a day-ish, then nothing. I am wondering if the acidity level went up enough from the fruit addition to kill off the remaining ethanol production. Certainly going going to be tasty anyway, but not as dry as hoped for. Even raised temps to offset, without any change.

I wonder if pitching Brett into this would be a good idea?

 

[Tyler B]

Stalled, incomplete fermentation. I three in the 3lb of raspberry puree the afternoon of 5 August (see big dip/rise afterwards), activity went bezerk for a day-ish, then nothing. I am wondering if the acidity level went up enough from the fruit addition to kill off the remaining ethanol production. Certainly going going to be tasty anyway, but not as dry as hoped for. Even raised temps to offset, without any change.

I wonder if pitching Brett into this would be a good idea?
View attachment 693211

It seems weird that the gravity went down and then back up with the fruit addition. I think it will be fine even with the slightly higher FG. I wouldn't worry about it. Anxious to see how this turns out. Keep us posted!

 

[stealthfixr]

Down to 1.015 this morning...I guess it is still working, even if very slowly.

 

[Tyler B]

For anyone who is interested... A little bit on pitch rate and wort pre-acidification from Matthew Farber (the PhD whose lab researched Philly Sour).

"Regarding pre-acidification of the mash. In theory it will lower the pH of the final beer, however there are so many variables that can affect pH, chief among them, the alkalinity of your water which may buffer some of the acid. While we (and some commercial brewers) have used some acidulated malt, it has only been to dial in the pH of the mash. What is most important in my opinion is a mash pH in the range of 5.2-5.5 which is optimal for amylase activity and thereby will give you a more fermentable wort. More glucose = more lactic acid. If you wanted to make a more sour beer, I would 1) make your mash as fermentable as possible and 2) Add glucose (2% is a good starting point).

That being said we have some lab-scale data that Philly Sour can ferment a wort pre-acidified (with straight lactic acid) to pH 3, but not pH of 2.

Regarding pitch rate, I am admittedly naive to what forumula or standards were used in the Lallemand calculator . With our lab stocks, we can generate liquid yeast, and have found 1x10^6/mL/dP to be the optimal pitch rate. We increase pitch rate with high gravity beers as your normally would. With Philly Sour now an active dry yeast, lallemand pitches by weight not by cell count. I cannot recall any data from Lallemand that looked at increase the pitch rate with increased gravity. But my recommendation would be to scale it up as you would any dry yeast.

I was super excited to get the response and share it with all of you.

 

[RPh_Guy]

For anyone who is interested... A little bit on pitch rate and wort pre-acidification from Matthew Farber (the PhD whose lab researched Philly Sour).

"Regarding pre-acidification of the mash. In theory it will lower the pH of the final beer, however there are so many variables that can affect pH, chief among them, the alkalinity of your water which may buffer some of the acid. While we (and some commercial brewers) have used some acidulated malt, it has only been to dial in the pH of the mash. What is most important in my opinion is a mash pH in the range of 5.2-5.5 which is optimal for amylase activity and thereby will give you a more fermentable wort. More glucose = more lactic acid. If you wanted to make a more sour beer, I would 1) make your mash as fermentable as possible and 2) Add glucose (2% is a good starting point).

That being said we have some lab-scale data that Philly Sour can ferment a wort pre-acidified (with straight lactic acid) to pH 3, but not pH of 2.

Regarding pitch rate, I am admittedly naive to what forumula or standards were used in the Lallemand calculator . With our lab stocks, we can generate liquid yeast, and have found 1x10^6/mL/dP to be the optimal pitch rate. We increase pitch rate with high gravity beers as your normally would. With Philly Sour now an active dry yeast, lallemand pitches by weight not by cell count. I cannot recall any data from Lallemand that looked at increase the pitch rate with increased gravity. But my recommendation would be to scale it up as you would any dry yeast.

I was super excited to get the response and share it with all of you.

Matthew Farber ... He co-authored Mastering Brewing Science Quality and Production (2019)
I knew his name sounded familiar but it took a moment to click.

Absolutely no reason to [pre-sour].

I'd say he agrees.

Cheers

 

[stealthfixr]

Gravity down to 1.014

I could not take it any longer. I took a sample and tasted it...and...oh my gosh, it is good! Like a real, no kidding, not lactic acid added-in on the backside, is this a less aggressive relative of a lambic sour. Not puckering sour (forgot to measure pH), but not hard to miss...just the right amount. Raspberries come through, but in a wonderful balance. Really, really, really good. My wife is not a beer fan, and her eyes opened wide in pleasant surprise upon tasting it. I would say my expectations were exceeded on that sample alone. And, some carbonation & cold conditioning will not hurt one little bit. Color me impressed, Philly Sour!

I will brew this again, and perhaps soon. Kegging was planned to be this weekend, but with the gravity still slowly ticking down, I will wait until I get three days at the same gravity.

 

[Warwick01]

Raspberries come through, but in a wonderful balance. Really, really, really good.

What stage of fermentation did you at the raspberries and how? I am thinking about doing a similar beer with Philly Sour, and have some packaged frozen raspberries. Am I ok to throw them (thawed) into primary after day 4-5? Or even earlier at yeast pitch?

 

[stealthfixr]

What stage of fermentation did you at the raspberries and how? I am thinking about doing a similar beer with Philly Sour, and have some packaged frozen raspberries. Am I ok to throw them (thawed) into primary after day 4-5? Or even earlier at yeast pitch?

I added the raspberry puree (3lb) at about 1.020 in the fermentation--you can see the addition point in the graph above where there's a large dip/rise. I suspect the resulting souring from the fruit may have curtailed ethanol production and lowered attenuation. When I make this again, I will wait until primary fermentation is mostly done before adding the fruit.

 

[AlDogWV]

Gravity down to 1.014

I could not take it any longer. I took a sample and tasted it...and...oh my gosh, it is good! Like a real, no kidding, not lactic acid added-in on the backside, is this a less aggressive relative of a lambic sour. Not puckering sour (forgot to measure pH), but not hard to miss...just the right amount. Raspberries come through, but in a wonderful balance. Really, really, really good. My wife is not a beer fan, and her eyes opened wide in pleasant surprise upon tasting it. I would say my expectations were exceeded on that sample alone. And, some carbonation & cold conditioning will not hurt one little bit. Color me impressed, Philly Sour!

I will brew this again, and perhaps soon. Kegging was planned to be this weekend, but with the gravity still slowly ticking down, I will wait until I get three days at the same gravity.

This is great news! Your comment on the lambic is interesting. Do you have any experience brewing sours traditionally or via kettle sour? Not that your excitement isn't good for us to hear, too, just curious to know if you have a personal basis for comparison.

 

[stealthfixr]

Okay, beyond the initial “it’s really a sour” euphoria, it’s now kegged and carbonated. The pH turned out to be 3.30, and color wise is Pink-ish after the raspberry purée addition. Final gravity was 1.014, so 74% attenuation. Taste wise, perhaps lambic comparisons were...premature. It’s a definite sour beer, but not as complex as a lambic. That said, this Gose is awesome. My family described it as the perfect summer beer. Everyone that’s tried it (five so far) has loved it. I will brew with it again!

 

[Tyler B]

Okay, beyond the initial “it’s really a sour” euphoria, it’s now kegged and carbonated. The pH turned out to be 3.30, and color wise is Pink-ish after the raspberry purée addition. Final gravity was 1.014, so 74% attenuation. Taste wise, perhaps lambic comparisons were...premature. It’s a definite sour beer, but not as complex as a lambic. That said, this Gose is awesome. My family described it as the perfect summer beer. Everyone that’s tried it (five so far) has loved it. I will brew with it again!

Thanks for continuing to update. I'm all setup to brew tomorrow morning and planning to go ahead with my gose which is very similar to your recipe. Going with blueberries just to try something different since everyone else is using raspberries (my original plan too). I'll also pre-acidify a bit and add some glucose.

I have a couple questions... Is the NaCl noticeable in your gose and are you happy with the results? Also, how long did you leave the beer in contact with the fruit?

I'll probably add fruit after one week, leave it for another 7-10 days, then keg to finish up. Can't wait to drink this one!

 

[marc1]

Okay, beyond the initial “it’s really a sour” euphoria, it’s now kegged and carbonated. The pH turned out to be 3.30, and color wise is Pink-ish after the raspberry purée addition. Final gravity was 1.014, so 74% attenuation. Taste wise, perhaps lambic comparisons were...premature. It’s a definite sour beer, but not as complex as a lambic. That said, this Gose is awesome. My family described it as the perfect summer beer. Everyone that’s tried it (five so far) has loved it. I will brew with it again!

How is attenuation calculated with late fruit additions? Do you add in the fruit sugars to the starting gravity for the calc or ignore them?

 

[Tyler B]

Not sure what stealthfixr did, but I add fruit additions on Brewer's Friend. You can probably do it on Beersmith too (not sure though).

 

[Amadeo38]

is this a less aggressive relative of a lambic sour.

From what I understand, this is an entirely new genus of yeast, or maybe just new species...not sure.

Sounds like folks are getting good souring with one pack in a 5-gallon batch, right? I was worried about this and considered only doing a 3-gal batch, but now my 3-gal carboys are taken by a mead split into secondaries.

Also, most people seem to be doing recipes they could have done with kettle sours. If I’m going to have to dedicate “non-clean” equipment to using this yeast, I’m going to use its full potential to sour a hoppy beer. Anyone tried it with an IPA yet?

 

[stealthfixr]

I have a couple questions... Is the NaCl noticeable in your gose and are you happy with the results? Also, how long did you leave the beer in contact with the fruit?

The salt is background noticeable, but not objectionable by anyone that's tasted it. I would not recommend more than what I used.

The fruit was in contact for about 9 days--I just poured it in and left it until kegging.

 

[Kenmoron]

I left two bottles without any conditioning yeast just to see if Philly Sour can condition on its own. I will try to give these two bottles plenty of time before checking.

Well, 3 weeks later one of the bottles conditioning without any additional yeast is carbed up perfectly! Looks like I won't be using any conditioning yeast with Philly Sour in the future. There were rumors that it wouldn't do well. However, I haven't heard of anyone that has actually tried it. I also took another pH reading after decarbonating a sample. It ended up at 3.28. It was 3.31 at bottling, so possibly within the realm of standard deviation.

That beer looks sooo good! How does it taste? Give some tasting notes!

A part of me wants to use raspberries because it seems like the obvious choice but another part of me wants to use something different just to be different.

This beer is deliciously refreshing! It happens to be my wife's favorite I've done. The somewhat higher final gravity makes it a much more approachable sour. I have a handful of other friends that don't particularly like 'sours', but really like this one. The aroma initially is loaded with raspberry jam, raspberry seed, granny smith apple, a light floral component, and a lemonade-like lactic character. The taste pretty much follows the nose, but has a bit more fruit juice depth too it, giving off a raspberry lemonade with tart apple champagne vibe. As it warms up, a bit more of the stone fruit comes through adding some peach and nectarine. This is a MUCH better beer than just doing a kettle sour with a neutral yeast and adding raspberries. Most kettle sours taste a bit one-dimensional to me. Philly Sour makes a more complex fruitiness for sure.

 

[Tyler B]

Alright, brewed yesterday. No major issues and mostly went as planned. It's fermenting away at a nice pace as I type.

Looking ahead to my inevitable fruit addition and thought I'd turn to all of you for some advice. Anyone have thoughts on or experience with adding blueberries?

I've done some homework and plan on adding about 3.5kg (≈7.75lbs) of frozen blueberries to see where that takes me. I plan to thaw, heat to about 180°F to pasteurize, cool, then add to primary when primary fermentation is nearly finished.

Anything I'm missing? Any idea what kind of color I'll get?

 

[AlDogWV]

Thanks for sharing your experience so far.

As for your question on milk sugar, I'll let everyone know in a few weeks. I've had this recipe on deck for a while and planned on kettle souring like I have in the past, but I'm going to try the Philly on it on 8/16. I'll report back once I have some info.

Raspberry Smoothie Sahr

Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 8.2 gallons
Boil Gravity: 1.054
Efficiency: 75% (brew house)

Original Gravity: 1.068
Final Gravity: 1.019
ABV (standard): 6.47%
IBU (tinseth): 0
SRM (morey): 3.81
Mash pH: 0

FERMENTABLES:
5 lb - Pilsner (33.8%)
5 lb - Wheat Malt (33.8%)
2 lb - Flaked Oats (13.5%)
1.5 lb - Lactose (Milk Sugar) - (late addition) (10.1%)
5 oz - Acidulated (2.1%)
16 oz - Cane Sugar (6.8%)

HOPS:
2 oz - Cascade (7 AA), Type: Pellet, AA: 7, Use: Whirlpool for 20 min at 160 °F
2 oz - Citra (11 AA), Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 160 °F
2 oz - Mosaic (12.5 AA), Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 160 °F
1 oz - Cascade (7 AA), Type: Pellet, AA: 7, Use: Dry Hop for 10 days
1 oz - Citra (11 AA), Type: Pellet, AA: 11, Use: Dry Hop for 10 days
1 oz - Mosaic (12.5 AA), Type: Pellet, AA: 12.5, Use: Dry Hop for 10 days

MASH GUIDELINES:
Temp: 156 F, Time: 60 min, Amount: 9.01 gal

OTHER INGREDIENTS:
0.5 oz - Sweet Orange Peel 15 min left in Boil
6 lbs 2 oz - Vintner's Harvest Raspberry Puree in Secondary
0.5 oz - Sweet Orange Peel in Secondary

Brewed this yesterday. Pitched two packets without hydrating right into the fermenter at 68 degrees F at 9:30 last night and it was bubbling when I left for work at 6:45 this morning. I'm thinking with the addition of the puree this will take around two weeks or so. I'll be sure to report back results.

 

[kyleetrotter]

From what I understand, this is an entirely new genus of yeast, or maybe just new species...not sure.

Sounds like folks are getting good souring with one pack in a 5-gallon batch, right? I was worried about this and considered only doing a 3-gal batch, but now my 3-gal carboys are taken by a mead split into secondaries.

Also, most people seem to be doing recipes they could have done with kettle sours. If I’m going to have to dedicate “non-clean” equipment to using this yeast, I’m going to use its full potential to sour a hoppy beer. Anyone tried it with an IPA yet?

Yep, I brewed an IPA last month. Can't stop drinking it...can't believe I haven't kicked the keg yet! I've had about 10 people try it (most of whom aren't craft beer lovers) and they loved it and couldn't stop asking for more.

Here's my recipe:

8lb pale
2lb pilsner
1lb flaked oats
1lb flaked wheat
12oz acid malt
6oz carahell
12oz lactose @ last 15 of boil

152F mash, 60 mins
60 min boil

2 packets of Philly Sour, fermented at ambient basement temp (~70-75F)

no kettle hops
1.5oz citra whirlpool @ 170 for 30 mins
1.5oz mosaic whirlpool@ 170 for 30 mins
2oz citra dry hop on day 3
2oz mosaic dry hop on day 3
2oz citra dry hop on day 12
2oz el dorado dry hop on day 12

I normally cold crash but didn't this time because I wanted to test my new floating dip tube and it worked perfectly.

 

[Tyler B]

I added a little over 8lbs of blueberries to mine today and now have very little headspace left in my fermenter. It's fermenting like crazy... Wish me luck!

If all goes as planned, I should have it kegged, carbed, and ready to go in about two or three weeks. Updates to follow.

 

[Kenmoron]

Yep, I brewed an IPA last month. Can't stop drinking it...can't believe I haven't kicked the keg yet! I've had about 10 people try it (most of whom aren't craft beer lovers) and they loved it and couldn't stop asking for more.

Here's my recipe:

8lb pale
2lb pilsner
1lb flaked oats
1lb flaked wheat
12oz acid malt
6oz carahell
12oz lactose @ last 15 of boil

152F mash, 60 mins
60 min boil

2 packets of Philly Sour, fermented at ambient basement temp (~70-75F)

no kettle hops
1.5oz citra whirlpool @ 170 for 30 mins
1.5oz mosaic whirlpool@ 170 for 30 mins
2oz citra dry hop on day 3
2oz mosaic dry hop on day 3
2oz citra dry hop on day 12
2oz el dorado dry hop on day 12

I normally cold crash but didn't this time because I wanted to test my new floating dip tube and it worked perfectly.

What was your SG and FG? I’ve considering trying out a sour IPA. I think it’s a pretty delicate balance though between sweetness, sourness, and bitterness. How did this all land for you? Do you wish you had more or less of any?

 

[kyleetrotter]

What was your SG and FG? I’ve considering trying out a sour IPA. I think it’s a pretty delicate balance though between sweetness, sourness, and bitterness. How did this all land for you? Do you wish you had more or less of any?

1.072 OG
1.019 FG

I would say the only I will change when I brew it next is to add maybe a little more lactose and oats/wheat to help thicken it up a little. Oh and I will switch up the hops just because. But, that's just me being a homebrewer - always trying to tweak and improve.

 

[Tyler B]

OK, so I did everything I could to maximize sourness just to see where I ended up. Mashed in the low side (63-64°C), added dextrose (7%), fermented a little on the high side, pre-acidified wort (down to pH 4.9). pH ended up at 3.1 and the beer is decently dry. According to Brewers Friend, I ended up at 85% attenuation. It went from 1.056 down to 1.006. Not too surprised considering everything I did to make it sour, also encouraged it to dry out.

I added 13g of sea salt (gose) and it helped round out some of the sharp/jagged sour flavors but maybe a little more than I would have liked. Still nice fruity apple and blueberry flavors coming through. Pleasantly sour. Smells like tart blueberries. I'm wondering if it's even a beer any more....

Attached picture is one of the first pours off the keg once it was carbed up. It still has a little cleaning up to do but I love it. 6.6% and dangerously crushable. I will definitely brew with this yeast again.