28D Straight Sour Beer
Philly Funk Sour IPA
ABV5.0% OG1.055 FG1.009Grain bill
| Gladfield American Ale Malt | 4.7 kg | 78.3% |
| Gladfield Munich Malt | 0.65 kg | 10.8% |
| Gladfield Pilsner Malt | 0.65 kg | 10.8% |
Adjuncts
| Yeast nutrient | 2 g @ 10 min |
| Whirlfloc | 1 g @ 10 min |
Hop schedule
| Hop | 60 min | 20 min | WP 80°C | DH#1 |
|---|---|---|---|---|
| Mosaic | 10g | 30g | 50g | 50g |
| Citra | · | 30g | 50g | 50g |
Yeast
| WildBrew Philly Sour | 1.5 packets |
Water additions
| Calcium Chloride | 2 g |
| Magnesium Sulfate | 4 g |
| Calcium Sulfate | 8 g |
Tasting notes
2025-01-10
Fermentation profile
Gravity
Temperature
About This Beer
The original Philly Funk Sour IPA, a summer brew pairing the lactic souring of WildBrew Philly Sour with a Mosaic and Citra double dry hop. Version 2 built on what this one showed.
A clean fermentable base: American Ale for neutral grain character, Munich for roundness, Pilsner for crispness. The 65°C mash targets a dry finish compatible with the souring phase.
Mosaic and Citra run in parallel across every stage, layering Mosaic’s earthy tropical depth against Citra’s bright citrus.
Fermentation
Philly Sour at 1.5 packets, pitched at 20°C. It showed delayed visible activity before taking off, which is typical: the yeast works through a lactic souring phase before switching to alcohol fermentation.
Temperature raised daily from 20°C to 23°C over 48 hours. Dry hop at day 7 to 8, then held at 23°C before crashing to 3 or 4°C.
Packaging and tasting
Kegged 11 January 2025, carbonated to 2.5 volumes.
Tasted the day before kegging: clean tartness with balanced sourness and IPA hop aroma, and very drinkable. The gravity movement during the souring phase was accounted for in reading the ABV.