WildBrew - Philly Sour, 11 g

Pitched alone can produce sour beers with refreshing acidity and notes of stone fruit

WildBrewTM Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrewTM Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrewTM series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrewTM Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.

BREWING PROPERTIES

In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrewTM Philly Sour yeast exhibits: Fermentation that can be completed in 10 days.
High attenuation and High flocculation.
Aroma and flavor is sour, red apple and stone fruit, notably peach.

The optimal temperature range for WildBrewTM Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).

In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

BEER STYLES

Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA

AROMA

Sour, red apple, stone fruit, peach

ATTENUATION

High

FERMENTATION RANGE

20°C(68°F) to 25°C(77°F)

FLOCCULATION

High

ALCOHOL TOLERANCE

9% ABV

PITCHING RATE

50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL