Tart Cherry Sour is a bright, refreshing gluten-free sour ale that develops remarkable depth through extended aging. A partial mash of buckwheat and rice malts provides a clean, lightly toasty foundation, while WildBrew™ Philly Sour creates crisp, refreshing acidity without the complexity of traditional mixed fermentation. Finished with tart cherry juice and medium toast oak during extended conditioning, this patient brewer's reward offers layers of vibrant cherry, subtle oak, and balanced acidity that continue to evolve with time.
Ingredients
Grain Bill
- 8 oz Pale Buckwheat Malt
- 8 oz Biscuit Rice Malt
- 8 oz James Brown Rice Malt
Fermentables
- 6.00 lb Brown Rice Syrup
Hops
- 0.15 oz Magnum Hops (15 min)
Other Additions
- 8 oz Maltodextrin (10 min)
- 8 oz Tart Cherry Juice (Secondary)
- 1.50 oz Medium Toast Oak Cubes (Secondary)
Yeast
- WildBrew™ Philly Sour
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 procedures. This recipe uses a 15-minute boil. Follow the yeast manufacturer's recommendations for fermentation and temperature control. Add the tart cherry juice and medium toast oak cubes during secondary conditioning, allowing the beer to mature until the oak and fruit flavors have fully integrated before packaging.
Beer at a Glance
| Beer Style: | Lambic-Style Sour Ale |
| Recipe Type: | Partial Mash |
| Yield: | 5 Gallons |
| IBU: | 5.0 |
| SRM: | 5.0 |
| OG: | 1.038 |
| FG: | 1.006 |
| ABV: | 4.2% |