Philly Sour Ale offers a fresh take on gluten-free sour beer by using Lallemand WildBrew™ Philly Sour yeast instead of traditional kettle souring. A partial mash of biscuit rice and Munich millet malts adds light malt complexity to a clean sorghum base, while Northern Brewer and Fuggle hops provide balanced bitterness without overwhelming the yeast's naturally tart profile. Bright notes of red apple, stone fruit, and lemonade-like acidity are complemented by cherry flavoring added at packaging, creating a crisp, refreshing gluten-free sour that's approachable, flavorful, and easy to brew.
Ingredients
Grain Bill
- 8 oz Biscuit 4L Rice Malt
- 8 oz Munich Millet Malt
Fermentables
- 6.60 lb Sorghum Syrup
Hops
- 1.00 oz Northern Brewer Hops (60 min)
- 0.50 oz Fuggle Hops (30 min)
- 0.50 oz Fuggle Hops (Flameout)
Other Additions
- 1 Whirlfloc Tablet
- 4 oz Cherry Flavoring (Bottling or Kegging)
Yeast
- Lallemand WildBrew™ Philly Sour Yeast
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our partial mash brewing tutorials for mash and boil procedures. Add the cherry flavoring at bottling or kegging. Follow the yeast manufacturer's recommendations for fermentation and temperature control.
Beer at a Glance
| Beer Style: | Specialty Sour Ale |
| Recipe Type: | Partial Mash |
| Yield: | 5 Gallons |
| IBU: | 35.0 |
| SRM: | 3.5 |
| OG: | 1.041 |
| FG: | 1.007 |
| ABV: | 4.4% |