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
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NEW Water Requirements:
Philly Sour Base - 10gal
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Water Requirements:
Philly Sour Base - 10gal
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Recipe Cost
$ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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