Steeped grains at 152 for 30 minutes in 2 gallons. Rinsed with one tea kettle of hot water. Added all of the LME and wort chiller and brought to 170. Did a 20 minute hop whirpool with 2 oz of Idaho 7. Took outside to connect wort chiller and used another 1 oz of Idaho for the 15-20 minutes it took to cool to 85 degrees.
Need to add 1 and a half gallons of water to fermenter. Took gravity reading and was at 1.062. Finished gravity was at 1.020.
Odd taste at first but plenty sour just from the Philly Sour yeast. Once it was close to carbed up I added 2 oz of guava extract.
Version 2: May 14 2023
Only change tonight was used 3 oz of Idaho 7 for the 20 minute whirlpool. OG was 1.080. HBS didn't have Naked Oats so used 1/4 amount of those and topped of with Flaked oats. On day 3 added 1 oz galaxy, 1 oz Eukonat and 1 oz of cryo citra. Fermentation had kicked off. Probably should have waited an extra day but I assumed dry hop should be day three like a regular hazy but should have waited since Philly sour takes a day or two longer. Checked gravity on 5/27 and it was 1.020 so same as first batch FG.
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