Philly Sour Yeast Info & Souring Method 🍻 Sour Beer Brewing Part 3 RaspBerry Sour

This video contains information about the new Philly sour yeast and also my first beer fermented with it. Full information on the beer recipe and fermentation practises, including the fruit are included.

Link to the Lallemand webinar “Philly Sour – Yeast For Lactic Acid Production” :- https://youtu.be/g5OTdRKnNvo

Recipe:-

Brewfather link:- https://share.brewfather.app/dJH0aMiMEMVosD

Raspberry Sour – 4.6%
American-Style Fruited Sour Ale
Author: David Heath
Batch Size : 19 L

IBU : 7 (Tinseth)
Colour : 6 EBC
Original Gravity : 1.042
Final Gravity : 1.007

Boil Time : 30 min
Brewhouse Efficiency: 75%

Fermentables

1.67 kg / 3.68 lbs -Pilsner Malt 37.1%
1.21 kg / 2.66 lbs – Raspberry (Fruit) 26.9%- Added to fermenter late
940 g / 2.07 lbs – Wheat Malt 21%

280 g / 0.61 lbs – Acidulated 6.2%

230 g / 0.50 lbs – Oats, Flaked 5.1%
170 g / 0.37 lbs – Carapils/Carafoam 3.8%

Hops

30 min – Centennial – 6 IBU
5 min – Centennial – 1 IBU

Miscellaneous

15 min – Boil – 1 items – Yeast Nutrients
10 min – Boil – 1 items – Irish Moss

Yeast

1 pkg – Philly Sour – Lallemand

Fermentation schedule:-

Days 1-4 24C (or until adding the fruit late in fermentation).
Then raise to 25C once the fruit is in place.
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae