Hoppy sour ale with Philly Sour

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monkeymath

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For my next brew, I'm planning to make a low-to-moderate ABV (~4%) hoppy sour ale with Philly Sour yeast.
Besides the usual recommendations for the yeast (pitch rate etc) and general considerations for the style (keep the IBUs in check), do you have any recommendations or warnings?
Should I add some adjuncts to increase the perception of body and mouth feel?

What about hops? I have some Huell Melon (that smells like cheap strawberry ice-cream) that I plan to throw in there. What other hops could go well with it?
I'm not planning for it to be super hoppy.

I appreciate your ideas and thoughts!
 
I have previously used the yeast, but not for something hoppy yet. Will brew this one up in a week, treating it like a "tiny NEIPA" with a planned OG around 1.036, some wheat malt and Golden Naked Oats.

Hop-wise I'll use the mentioned Huell Melon and pair it with some Tango hops that I've been meaning to try (just ordered it for this brew).
If you're wondering why I use those German hops instead of going with the tried and true Citra/Mosaic or something, it's because I live in Germany. We'll see how it goes.
 
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