Lallemand WildBrew™ Philly Sour Yeast
Supplier:
Lallemand
Description
WildBrew® Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ 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, WildBrew® 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 IPAs.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew® Philly Sour yeast exhibits:
Vigorous fermentation that can be completed in 10 days.
High attenuation and High flocculation.
Aroma and flavour is sour and stone fruit, notably peach. Lallemand WildBrew® Philly Sour is a POF Negative yeast strain.
The optimal temperature range for WildBrew Philly Sour™ yeast when producing traditional styles is 25 - 30°C. Lower temperatures in the range of 20 - 25°C require higher pitching rates.
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 flavour 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
Fermentation Range:
20-30°C
Aroma:
Sour, red apple, stone fruit, peach
Attenuation:
High
Attenuation Range:
74-82%
Flocculation:
High
Alcohol Tolerance:
9 ABV
Pitching Rate:
50 - 100g/hL for < 14°P wort
100 - 150g/hL for > 14°P wort
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew® Philly Sour yeast exhibits:
Vigorous fermentation that can be completed in 10 days.
High attenuation and High flocculation.
Aroma and flavour is sour and stone fruit, notably peach. Lallemand WildBrew® Philly Sour is a POF Negative yeast strain.
The optimal temperature range for WildBrew Philly Sour™ yeast when producing traditional styles is 25 - 30°C. Lower temperatures in the range of 20 - 25°C require higher pitching rates.
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 flavour 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
Fermentation Range:
20-30°C
Aroma:
Sour, red apple, stone fruit, peach
Attenuation:
High
Attenuation Range:
74-82%
Flocculation:
High
Alcohol Tolerance:
9 ABV
Pitching Rate:
50 - 100g/hL for < 14°P wort
100 - 150g/hL for > 14°P wort
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