Philly Sour yeast test batch looking for feedback (my first sour)

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iamninjabob

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I have been saying I'm going to try out that Philly Sour yeast for a while now, and now I have a friend asking me to make them a fruit sour. I've only used fruit once before, and this is my first sour beer. Is there anything I'm missing? Any advice I should have before getting to work?

TL;DR recipe:
3 gallon batch, 67% pilsner 33% white wheat, 32 total IBU's, .3oz Mosaic @60, 1oz of Mosaic in hop stand, 3lb of blackberry puree in the primary or secondary, Philly Sour yeast fermented at 70F-74F.

Blackberry Puree I plan on using 49oz/3lb:
.

Sour Blackberry Mosaic 3 gallon test batch

Brew Method: All Grain
Style Name: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermenter volume)
Boil Size: 4 gallons
Boil Gravity: 1.050
Efficiency: 60% (brew house)

STATS:
Original Gravity: 1.057
Final Gravity: 1.008
ABV (standard): 6.45%
IBU (tinseth): 32.59
SRM (morey): 4.7
Mash pH: 5.4

FERMENTABLES:
5 lb - Pilsner (66.7%)
2.5 lb - White Wheat (33.3%)

HOPS:
0.3 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 23.54
1 oz - Mosaic, Type: Pellet, AA: 12.5, Use: 170F Hop Stand for 20 min, IBU: 9.05

MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 60 min, Amount: 3.15 gal
2) Sparge, Temp: 168 F, Time: 15 min, Amount: 1.75 gal
Starting Mash Thickness: 1.4 qt/lb

OTHER INGREDIENTS:
3 lb - Blackberry Puree, Time: 7200 min, Type: Flavor, Use: Secondary/Primary
2.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
2 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
1 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
0.5 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.5 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash

YEAST:
Lallemand - WildBrew Philly Sour
Starter: No
Form: Dry
Attenuation (avg): 85%
Flocculation: High
Optimum Temp: 68 - 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
CO2 Level: 2.5 Volumes

TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0
 

Off Balance Brewing

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I usually go a little higher wheat ratio, like 40 to 50 percent. I've heard mixed reviews on that yeast. Some say it comes out more belgiany. Also double check, I think they recommend 2 packs. Seems like a lot but didn't see it on your recipe. One review I saw with 2 pouches didn't point out the belgian flavor. Maybe 1 pack stresses the yeast out.
 
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iamninjabob

iamninjabob

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Cool I'll bump up that wheat percentage!

I actually used the lallemand yeast pitch rate calculator when I made this recipe, and it said for 3gal @ 1.060 8.5g is recommended. If it was a 5gal recipe I'd be pitching 2 just to be safe, but I'm not sure if that's going to be overkill for a small batch. I also saw a review saying they got some Belgian flavors, and I would like to avoid that sooooooooooooooooooooooo maybe it's worth it to just use 2.
 

Off Balance Brewing

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I missed the batch size. 1 pack for 3 gallon should be close to the 2 pack 5.5 gallon review I saw. Didn't mention belgian, just mentioned not as sour as he hoped.
 
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