Back to SearchPhilly Sour Ale
4.0 stars based on 4 votes
Beer Style: Lambic, Fruit and Vegetable, Specialty
Recipe Type: partial mash
Yield: 5 gallons
Description:
Forget what you know about sours. Brewed with the legendary WildBrew™ Philly Sour yeast, this gluten-free beer skips the "kettle sour" funk for a clean, mouth-watering snap. Expect a bright burst of stone fruit and red apple that dances on the tongue, finished with a crisp, lemonade-like acidity. Perfect for brewing a flavorful gluten-free beer at home with drinkability, aroma, and craft quality.
Ingredients:
- 6.6 LBS Sorghum Syrup
- 8 OZ Biscuit 4L Rice Malt
- 8 OZ Munich Millet Malt
- 1 OZ Northern Brewer Hops
- 1 OZ Fuggle Hops
- 1 Whirlfloc Tablet
- Lallemand Wildbrew Philly Sour Yeast
- 4 OZ Cherry flavoring at bottling or kegging
Additional Instructions
Primary Ferment: 7 - 10 daysSecondary Ferment: 7 - 10 days
Beer Profile
Original Gravity: 1.041Final Gravity: 1.007
Alcohol by Vol: 4.4%
Color SRM: 3.5
Bitterness IBU: 35.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
Steep malt in for 30-45 minutes using Termamyl SC DS and SEBAmyl L enzymes per dosing instructions if you want to conduct a mini-mash.
SPARGE INSTRUCTIONS:
"Sparge" grain by removing and running water through grain bag to collect any....well anything you can from the malt!
BOIL INSTRUCTIONS:
Northern Brewer at start of boil for bittering; Fuggle addition may be divided between mid and end of boil.