Finn Berger
Brewer
- Joined
- Sep 13, 2022
- Messages
- 62
- Reaction score
- 30
I've just gotten my first attempt at brewing a sour beer ready, a gose made with Philly Sour. And I'm very pleased with the result.
Very simple recipe; 50/50 wheat malt and pilsner malt + 3% dextrose, 12 gr salt and a good pinch of coriander. 12 gr of Premiant to get 13 IBUs. (16 lts batch.)No extra fuzz with souring, just strewing the yeast onto the wort and let it do the work at room temperature. The first three days nothing seemed to happen, but that's because Philly is souring the wort before it starts fermenting it.
12 days in the fermenter, and the beer was ready for bottling. And there is the only extra bother: You need new bottling yeast. I used CBC-1, and you must rehydrate it.
The beer is very refreshing. 3% dextrose got just the right degree of souring, and the salt and the coriander is just barely perceptible - which is also just right. There's a nice citrusy hint to the aroma, and the beer has a solid bready malt backbone. Dry finish.
I'm contemplating a red flanders with this yeast. Probably won't be quite Rodenbach, but might still be tasty enough
.
Very simple recipe; 50/50 wheat malt and pilsner malt + 3% dextrose, 12 gr salt and a good pinch of coriander. 12 gr of Premiant to get 13 IBUs. (16 lts batch.)No extra fuzz with souring, just strewing the yeast onto the wort and let it do the work at room temperature. The first three days nothing seemed to happen, but that's because Philly is souring the wort before it starts fermenting it.
12 days in the fermenter, and the beer was ready for bottling. And there is the only extra bother: You need new bottling yeast. I used CBC-1, and you must rehydrate it.
The beer is very refreshing. 3% dextrose got just the right degree of souring, and the salt and the coriander is just barely perceptible - which is also just right. There's a nice citrusy hint to the aroma, and the beer has a solid bready malt backbone. Dry finish.
I'm contemplating a red flanders with this yeast. Probably won't be quite Rodenbach, but might still be tasty enough
.