25B Saison
Sour Citra Saison III
Grain bill
| Gladfield Pilsner Malt | 4.5 kg | 78.9% |
| Gladfield Wheat Malt | 1 kg | 17.5% |
| Gladfield Medium Crystal Malt | 0.2 kg | 3.5% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
| Ground coriander | 30 g @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | 15 min | WP 80°C | DH#1 |
|---|---|---|---|---|---|
| Citra | 5g | 10g | 10g | 25g | 50g |
Yeast
| WildBrew Philly Sour | 1.5 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | 5 drops in sparge |
Tasting notes
About This Beer
Third iteration of Owen’s Philly Sour saison — a light, tart, hop-forward sour using WildBrew Philly Sour to produce lactic acidity alongside a conventional ale fermentation. No kettle souring, no mixed culture: just Philly Sour doing both jobs.
Changes from the previous version: an extra 0.5kg of Pilsner Malt to push the OG higher, and the yeast quantity dialled to 1.5 packets. One packet wasn’t sour enough; two was too much. 1.5 packets — measured using kitchen scales and the leftover half from the previous batch — hit the right balance.
Citra runs throughout: 5g at 60 minutes, 10g at 30 and 15 minutes, 25g in the whirlpool, 50g dry-hopped on Day 5. Ground coriander added at 10 minutes adds a subtle earthy-citrus spice layer that works with both the hop character and the sourness. Mashed at 64°C for a thinner, drier body.
Fermented at 22°C for nine days, raised to 23°C for two more days until terminal gravity settled at 1.007. Cooled gradually to 6°C over the final three days. pH 3.6, ABV approximately 5%. Bottled 22 January 2025, final volume 21 litres.