25B Saison
Sour Citra Saison III
ABV4.8% OG1.049 FG1.007Grain bill
| Gladfield Pilsner Malt | 4.5 kg | 78.9% |
| Gladfield Wheat Malt | 1 kg | 17.5% |
| Gladfield Medium Crystal Malt | 0.2 kg | 3.5% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
| Ground coriander | 30 g @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | 15 min | WP 80°C | DH#1 |
|---|---|---|---|---|---|
| Citra | 5g | 10g | 10g | 25g | 50g |
Yeast
| WildBrew Philly Sour | 1.5 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | 5 drops in sparge |
Tasting notes
About This Beer
Third iteration of Owen’s Philly Sour saison: light, tart and hop-forward, using WildBrew Philly Sour to produce lactic acidity alongside a conventional ale fermentation. No kettle souring and no mixed culture, just Philly Sour doing both jobs.
Two changes from the previous version. An extra half kilo of Pilsner to push the gravity up, and the yeast dialled to 1.5 packets. One packet was not sour enough and two was too much; 1.5, measured on kitchen scales using the leftover half from the previous batch, hit the balance.
Citra runs throughout, from a small bittering charge to a day-5 dry hop. Ground coriander at 10 minutes adds a subtle earthy-citrus spice layer that works with both the hop character and the sourness. Mashed at 64°C for a thinner, drier body.
Fermentation
22°C for nine days, raised to 23°C for two more until terminal, then cooled gradually to 6°C over the final three days. Finished at pH 3.6.
Bottled 22 January 2025.