Philly Sour Base - 10gal
135 calories
9.4 g
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
7.5 gal |
Strike @ 163.5 |
Strike |
162.3 °F |
154 °F |
60 min |
4.7 gal |
|
Sparge |
170 °F |
160 °F |
-- |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
Whirfloc
|
|
Fining |
Boil |
10 min. |
6 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
4 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Light colored and malty
Notes
A no-boil sour base utilizing Lallemand Philly Sour.
Do not fear the no-boil. If you are concerned about infection, you can pasteurize the collected wort @ 180f for a few minutes.
This base is intended to ferment to terminal gravity + extra time for souring, then be kegged with flavorings or juice to 3.5vol
Strike: 6.25 @ 163.5f
Sparge 5 @ 180f
Split into 2 Corny Kegs @ 4.75 each
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Last Updated: 2021-08-19 22:25 UTC