Going ahead with another fruited sour using the Philly Sour yeast. This time I think I’ll do a mix of darker fruits (Blackberry, Cherry & Raspberry) and see how that goes. Like my last sour, I’ve added some lactose to counteract the sourness. I also added some dextrose to the boil to give the yeast some glucose for lactic acid production. I’ll probably add the fruit around day 5-6, purge with some c02 and leave for 3-4 days until fermentation finishes.
Berry Sour (Gose)
5.9% / 15.2 °P
Recipe by
Luke Ryan
All Grain
BrewZilla 35L - March 2020 - GASH (copy)
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 20 L
Sparge Water: 14.58 L @ 76 °C
Total Water: 34.58 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.044
Vitals
Original Gravity: 1.056
Total Gravity: 1.062
Final Gravity: 1.017
IBU (Tinseth): 0
Colour: 6.5 EBC
Mash
Strike Temp — 69.5 °C
Temperature — 65 °C — 60 min
Malts (5 kg)
2.25 kg (26.3%) — Gladfield Pilsner Malt — Grain — 3.7 EBC — Mash
2.25 kg (26.3%) — Gladfield Wheat Malt — Grain — 4.2 EBC — Mash
500 g (5.9%) — Oats, Flaked — Grain — 2 EBC — Mash
Other (3.55 kg)
1 kg (11.7%) — Fruits Rouges & Co Blueberry Purée — Other — 0 EBC — Primary
1 kg (11.7%) — Fruits Rouges & Co Raspberry Purée — Other — 0 EBC — Primary
1 kg (11.7%) — Strawberry (Fruit) — Other — 0 EBC — Primary
350 g (4.1%) — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil
200 g (2.3%) — Briess Dextrose — Sugar — 2 EBC
Miscs
2 g — Calcium Chloride (CaCl2) — Mash
2 g — Gypsum (CaSO4) — Mash
6 ml — Lactic Acid 88% — Mash
Yeast
1 pkg — Lallemand (LalBrew) Philly Sour 75%
Fermentation
Primary — 19 °C — 10 days
Carbonation: 2.4 CO2-vol
Water Profile
55 Ca2+ 15 Mg2+ 44 Na+ 101 Cl- 57 SO42- 117 HCO3-
Notes
-Beer finished up really well with a great amount of sourness and a slight sweetness from the lactose. FG finished a bit lower than expected around 1.013, but still tastes very good and not too thin. Ended up having a few extra bottles due to the liquid added from the blackberries (these are being conditioned now).
-Next time, I’d probably add a touch more lactose, as this one finished fairly sour due to the blackberries. Nevertheless, this turned out to be a great, refreshing summer sour.