CPlazas
Member
I've been thinking about experimenting with Philly Sour and brewing a sour beer based on a popular dessert here in Brazil. It's my first time doing both sour and adjunct beer, so I'd love to have some feedback about the recipe before giving it a go.
My idea is to have a dark sour beer with the main flavor of passion fruit followed by toasty notes (mildly bitter) with roasted coconut and cacao at the back.
I also want it to have a bit of body while ending up at 6%-ish, so I added a bit of maltodextrin to raise the FG. I also gathered some information on malts that can be used to add body to the beer and added a bit of it, along with wheat and oats.
Here's a breakdown that I took from Brewfather:
Vitals
Original Gravity: 1.070
Final Gravity: 1.022
IBU (Tinseth): 5
BU/GU: 0.07
Color: 81.5 EBC
Malts
31.5% — Bindewald Pale Ale Malt — Grain — 5.9 EBC
24.7% — Oats, Flaked — Grain — 2 EBC
22.5% — Bindewald Wheat Malt — Grain — 4 EBC
4.5% — Bindewald Carapils Malt — Grain — 5.5 EBC
4.5% — Bindewald Munich Malt 15 — Grain — 14 EBC
4.5% — Muntons Roasted Barley — Grain — 1035 EBC — Mash — 5 min
4.5% — Bindewald Roasted Malt Chocolate — Grain — 1045 EBC — Mash — 5 min
2.3% — Bindewald Acidulated Malt — Grain — 4.5 EBC
1.1% — Bindewald Roasted Malt — Grain — 1355 EBC — Mash — 5 min
Other ()
400 g — Maltodextrin — Sugar — 5.9 EBC
2% — Cane (Beet) Sugar — Sugar — 0 EBC (to increase sourness according to Lallemand)
Hops (8.3 g)
8.3 g (5 IBU) — Golding 5% — Boil — 60 min
Yeast
1 pkg — Lallemand (LalBrew) Philly Sour
The amount of passion fruit, coconut, and cacao is still to be defined.
My idea is to have a dark sour beer with the main flavor of passion fruit followed by toasty notes (mildly bitter) with roasted coconut and cacao at the back.
I also want it to have a bit of body while ending up at 6%-ish, so I added a bit of maltodextrin to raise the FG. I also gathered some information on malts that can be used to add body to the beer and added a bit of it, along with wheat and oats.
Here's a breakdown that I took from Brewfather:
Vitals
Original Gravity: 1.070
Final Gravity: 1.022
IBU (Tinseth): 5
BU/GU: 0.07
Color: 81.5 EBC
Malts
31.5% — Bindewald Pale Ale Malt — Grain — 5.9 EBC
24.7% — Oats, Flaked — Grain — 2 EBC
22.5% — Bindewald Wheat Malt — Grain — 4 EBC
4.5% — Bindewald Carapils Malt — Grain — 5.5 EBC
4.5% — Bindewald Munich Malt 15 — Grain — 14 EBC
4.5% — Muntons Roasted Barley — Grain — 1035 EBC — Mash — 5 min
4.5% — Bindewald Roasted Malt Chocolate — Grain — 1045 EBC — Mash — 5 min
2.3% — Bindewald Acidulated Malt — Grain — 4.5 EBC
1.1% — Bindewald Roasted Malt — Grain — 1355 EBC — Mash — 5 min
Other ()
400 g — Maltodextrin — Sugar — 5.9 EBC
2% — Cane (Beet) Sugar — Sugar — 0 EBC (to increase sourness according to Lallemand)
Hops (8.3 g)
8.3 g (5 IBU) — Golding 5% — Boil — 60 min
Yeast
1 pkg — Lallemand (LalBrew) Philly Sour
The amount of passion fruit, coconut, and cacao is still to be defined.
Last edited: