Grain bill
| Gladfield Pilsner Malt | 4 kg | 74.1% |
| Gladfield Wheat Malt | 1 kg | 18.5% |
| Gladfield Medium Crystal Malt | 0.2 kg | 3.7% |
Adjuncts
| Ground coriander | 25 g @ 15 min |
| Whirlfloc | half tsp @ 10 min |
| Yeast nutrient | half tsp @ 10 min |
Yeast
| WildBrew Philly Sour | 2 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Carbonate | half tsp in mash |
Tasting notes
Did not come out as sour as hoped. Using two packets of Philly Sour may actually raise pH compared to one — the second batch was less acidic than the first.
About This Beer
The second Sour Citra Saison follows the same recipe as the first: Pilsner and Wheat base, Citra at every stage from 60 minutes through to a Day 5 dry hop, coriander at 15 minutes. The change: WildBrew Philly Sour pitched at 2 packets instead of 1.
In the first batch, Owen under-pitched at 0.5 g/L (ideal pitch rate for Philly Sour is 1–1.5 g/L) and compensated by adding M29 French Saison at Day 5. For this batch, 2 packets was intended to hit the correct pitch rate — but the result was actually less sour than the first, not more. The lesson: with Philly Sour, a larger pitch doesn’t translate to more lactic acid production, and may in fact suppress it.
OG 1.049, FG 1.006, ABV 5.25%. 21.3 litres bottled with 130g dextrose on 26 August 2023.