Philly Funk Sour IPA

The original Philly Funk Sour IPA — a summer brew where the lactic souring of WildBrew Philly Sour is paired with a Mosaic and Citra double dry hop. The v2 built on lessons from this batch.

Grain Bill

A clean, fermentable base: Gladfield American Ale Malt (78.3%) for neutral grain character, Gladfield Munich (10.8%) for roundness, and Gladfield Pilsner (10.8%) for crispness and fermentability. The 65°C mash targets a dry finish compatible with the souring phase.

Hops

Mosaic and Citra running in parallel across all stages:

• Boil: Mosaic 10 g at 60 min (bittering), Mosaic 30 g + Citra 30 g at 20 min
• Whirlpool: Mosaic 50 g + Citra 50 g at 80°C, 20-minute stand
• Dry hop: Mosaic 50 g + Citra 50 g at day 7–8

Total: 280 g across all stages. The dual-variety approach layers Mosaic’s earthy tropical depth against Citra’s bright citrus.

Fermentation

WildBrew Philly Sour at 1.5 packets pitched at 20°C. Philly Sour initially showed delayed visible activity before taking off — typical for this yeast, which works through a lactic souring phase before switching to alcohol fermentation. Temperature raised daily from 20°C to 23°C over 48 hours. Dry hop added at day 7–8, then held at 23°C before cold crashing to 3–4°C.

Packaging & Tasting

Kegged on 2025-01-11, carbonated to 2.5 vol CO₂. Tasted one day before kegging: clean tartness with balanced sourness and IPA hop aroma — very drinkable. The souring phase gravity movement was accounted for in the ABV interpretation (FG 1.009, ~5.0% ABV).