Philly Sour Saison is featured in the Director’s Cut column in the July/August 2024 Zymurgy magazine.
This recipe was created by Adam Ritter in collaboration with AHA Executive Director Julia Herz. Philly Sour yeast (discovered very close to Ritter’s home in Pennsylvania) and Belle Saison yeast were pitched together to provide complexity, then plum and jasmine tea were added after primary, in separate secondary fermenters.
Philly Sour Saison is featured in the Director’s Cut column in the July/August 2024 Zymurgy magazine.
This recipe was created by Adam Ritter in collaboration with AHA Executive Director Julia Herz. Philly Sour yeast (discovered very close to Ritter’s home in Pennsylvania) and Belle Saison yeast were pitched together to provide complexity, then plum and jasmine tea were added after primary, in separate secondary fermenters.
Ingredients:
- FERMENTABLES
- 8.75 lb. (3.97 kg) Pilsner malt
- 1.5 lb. (0.68 kg) dextrin malt
- 8 oz. (227 g) Victory malt
- 8 oz. (227 g) white wheat malt
- HOPS
- 0.5 oz. (14 g) Magnum pellets, 12% a.a. (60 min)
- YEAST
- Lallemand Philly Sour
- Lallemand Bell Saison (pitch 3 days after Pjilly Sour)
- OTHER INGREDIENTS
- 0.5 tsp. (1.5 g) yeast nutrient (15 min)
- 2 lb. per gallon (0.2 kg/l) black plums, halved, pitted, in secondary
- Jasmine tea in secondary, as needed (see notes)
Specifications:
Yield: 5.5 gallons (20.82 L)
Original Gravity: 1.053 (13°P)
Final Gravity: 1.006 (1.5°P)
ABV: 6.2%
IBU: 20
SRM: 4.9
Efficiency: 70%
Directions:
Mash at 149°F (65°C) for 60 minutes. Sparge at 168°F (76°C) until boil volume is reached. Boil 60 minutes adding hops at specified times. Chill to 72°F (22°C) and pitch Philly Sour yeast. Ferment, allowing temperature to slowly free rise to 76°F (24°C). On day three of fermentation, pitch Belle Saison yeast. Continue fermentation at 76°F (24°C). Rack in equal amounts to three secondary fermenters, adding fruit to one, tea tincture (to taste) to another, and keep a third as the base beer. Ferment in secondary fermenters for 10 days, then package.
To make the jasmine tea tincture, add 1 tsp. jasmine tea to 6 oz. boiling water (~2 g in 177 ml).
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