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.
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