Brews

Sour Citra Saison (III)

Brew

Hops

Hop Type 60 minutes30 minutes15 minutesWP 15 minutesDH Day 5Total
Citra5gm10gm10gm25gm50gm100gm

Grain

  • 4.5kg Pilsner
  • 1.0kg Wheat Malt
  • 0.2kg Medium Crystal

Yeast

Lallemande Philly Sour 1.5 pkts

Water Treatment

1 teaspoon Cal Sulphate and 1/2 teaspoon Cal Chloride to mash water, 5 drops Lactic Acid 88% to sparge water

Boil Additions

1/2 teaspoon yeast nutrient and 1/2 whirlfloc tablet at 10 min to go in boil plus 30 gm ground corriander

Brew

  • Mash in at 64°C with 17L, rest for 60 min at 64°C.
  • Mash out: 75C for 10 min
  • Sparge with 15L at 75°C
  • Preboil size 28L
  • Boil time 60mins
  • Postboil size 23.5L
  • Fermenter volume 23L

Fermentation

22C for 9 days, then 23C for 2 days where gravity settled at 1.007. Cooled gradually to 6C over last 3 days.

Fermenter Additions

N/A

Carbonation

N/A

Bottled

20250122

Final Volume

21L

Notes

My third attempt using the Philly Sour yeast to produce a light saison style sour beer. Changes from VII was an extra 0.5kg Pilsner Malt to try and increase OG, and using 1.5 pkts of yeast as this should give more sourness than either 1 pkt or 2 pkts. pH came out at 3.6 and abv around 5%.