Wild Specialty Beer Recipe - Black Currant Philly Sour

Recipe Info

Recipe Image

Black Currant Philly Sour

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Using David Heath's recipe without acidulated malt and using Cascade instead of Centennial.

Fermentables

59% - 2-Row - US
8
37
1
Mash
26% - White Wheat - US
3.5
40
2
Mash
7% - Flaked Oats - US
1
37
1
Mash
7% - Caramel Pils - BE
1
35
2
Mash

Hops

Cascade
0.5
Pellet
Boil
30 min(s)
5.7
6.6
Cascade
0.5
Pellet
Boil
5 min(s)
5.7
1.7

Yeast

Lallemand Brewing Philly Sour
80%

Other Stuff

Yeast Nutrient
0
each
Boil
Whirlfloc Tablet
0
each
Boil
Macro Polo Black Currant Syrup 33.8 oz Bottle
1
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Black Currant Philly Sour
Wild Specialty Beer
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.076 OG
  • 1.015 FG
  • 8.3 IBU (tinseth) Bitterness
  • 0.11 BG:GU
  • 3.6° SRM Color
  • 75% Efficiency
  • 7.9% ABV Alcohol
  • 260 per 12oz Calories
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