Mike’s Peach Kettle Sour (using Philly Sour Yeast) All Grain Homebrew Recipe

The recipe I use for my sours is based off of the Rare Barrel Gold recipe, in this case I used Philly Sour Yeast from Lallemand, rather than any lactobacillus inoculation methods. This yeast, sourced from a Dogwood Tree in a Philadelphia cemetery, is from a new yeast species, novel lachancea. What makes this so special, is it produces lactic acid, in addition to fermenting your wort. I found the end result about the perfect level of tartness, certainly mild enough for those new to sour beers.

Without the need to innoculate the wort, it really makes for a quicker turn around, and you’re not running the risk of infection. Be warned though, my fermenter formed what looked like a pellicle on it, but it wasn’t infected, so don’t panic if you see it. We also have a video review you can find here.

Once the base beer is fermented out, I usually rack it onto 5 pounds of peaches that have had their pits removed, were diced, then frozen, and pureed before adding to the fermenter. The batch that was reviewed in the video was racked onto a very old container of concentrated peach puree, it recommended half the container, but even using the whole container, it was very light on the peaches. I usu usually leave it on the peaches for about a month. Feel free to adjust for your preferences, and let us know.

(Update 3/1/2023 – Our friends Jerry and Denny used the Philly Sour yeast in a bit of an off label way with good results. You can view it here.)

Share on Facebook

Tweet