Help with FWK Blackberry Sour

[homebrewhuss]

Hey guys,

Im experimenting with a sour and wanting to get some feedback on anything I should change up.

I have a Pilsner FWK that I am going to use with 2 packets of Philly Sour and 2 KG of frozen Blackberries. I am wanting it a little sweet so thinking about adding some lactose also - between 250g and 500g.

Frozen Blackberries will go in just before fermentation has ended.

Any thoughts or suggestions will be greatly appreciated.

 

[hungupdown]

Did a blackcurrant sour last year.

20L batch, 6.2%. 2kg pils malt; 2kg wheat malt; 500g sugar; 10g Northdown (11 IBU).
1pack Philly sour 1kg blackcurrants in primary, +500g boiled and cooled in secondary.

Was aiming for 300g Lactose. But ended up being so sour, that I put in the whole 500g pack I'd ordered, but it was still a struggle to drink.
After 9 months, it has mellowed nicely. And a pint is nice on a hot day. But no more!

Next time, I might co-pitch another yeast after 24-36hour, probably Nottingham, to limit the acid production. Philly (from memory) produces mostly acid for the first 48hr.
But control might be easier, by splitting the batch. Maybe ¹/3 Philly Sour; ²/3 another yeast. Then mix after ferment.

Blackberries are probably not so tart as blackcurrants, so maybe there'd be less of a problem??