BEST Philly Sour Recipe Marshmallow Pastry Sour | Hops & Gnarly Home Brewery
Вставка
- Опубліковано 15 сер 2024
- I’ve been making a lot of dark and heavy beers recently so I think it’s time we switch it up and make something gnarly.
This beer from Drekker is a good starting point for what I’m hoping to create. They call this one a smoothie sour but there’s a lot of overlap in these sour styles. Whether you call it a pastry sour, smoothie sour, fruit tart, or anything else I’m looking for a moderate ABV, a huge amount of fruit, and some spritzy carbonation.
I also want to test something out with Philly Sour yeast that I’ve never tried before.
Now let’s make some beer!
Recipe: share.brewfath...
GEAR THAT I USE
Doing some shopping for your brewery? Here’s a list of things I recommend checking out. Some of these links are affiliate links, meaning, at no additional cost to you, I’ll earn a commission if you click through and make a purchase.🤘🏼🍻
GETTING STARTED
1 Gallon Beer Kit: amzn.to/3DqNdzo
1 Gallon Cider Kit: amzn.to/3Wuwlka
All Grain Beer Recipe Kits: bit.ly/3fuUrdQ
Anvil Foundry 6.5: bit.ly/2TnyEXb
Anvil Bucket Fermenter: bit.ly/3d0qyeE
Anvil Cooling System: bit.ly/3k9S4cw
Hydrometer: bit.ly/3EbZ7OZ
Hydrometer Flask: bit.ly/3YyvFLb
BREWTOOLS
Brewtools B40 Pro 110: bit.ly/3FIAScy
Brewtools B40 Pro 240: bit.ly/3sStBzf
Brewtools B80 Pro: bit.ly/3fwWKNy
Brewtools F40: bit.ly/3UhvTnh
Brewtools F80: bit.ly/3zyAmdp
Brewtools 4 Valve Starter Pack: bit.ly/3T0fwdy
Brewtools Inline Filter: bit.ly/3SVMvQl
Brewtools Spunding Valve: bit.ly/3UmKTQC
Brewtools Steam Hat (B40): bit.ly/3h79niH
Brewtools Steam Hat (B80): bit.ly/3fAa6Zb
Brewtools Inline Oxygenation Kit: bit.ly/3UkMTZP
Brewtools Hop Drop Kit: bit.ly/3DVcTFN
Brewtools Trubinator S: bit.ly/3U1VMrB
Brewtools Trubinator M: bit.ly/3UmOPkH
Brewtools Trubinator L: bit.ly/3DnOwiA
Brewtools 3” CIP Adapter: bit.ly/3WnhaJk
Brewtools CIP Ball: bit.ly/3WqzEbL
BREWBUILT
BrewBuilt X2 Uni Conical Fermenter: bit.ly/3YWgwDd
BrewBuilt IceMaster 2 Glycol Chiller: bit.ly/3MT2DQY
BrewBuilt IceMaster 100 Glycol Chiller: bit.ly/3RZA8E8
BrewBuilt Kit for Fermenting Under Pressure: bit.ly/3YV43PU
BrewBuilt IceMaster Max 4 Glycol Chiller: bit.ly/3YzsrqG
BrewBuilt Thermowell Offset: bit.ly/3Iuf5qg
BrewBuilt Stainless 1.5 in. T.C. Pressure Gauge: bit.ly/3YVVNiW
BrewBuilt MiniMax CoolStix: bit.ly/3XC5jXf
BrewBuilt Stainless Steel Work Table: bit.ly/3Ed5NMx
BrewBuilt X-Series Uni Rotating Racking Arm: bit.ly/3E9RHeZ
BrewBuilt Tri-Clamp Spunding Valve: bit.ly/3I43xbN
BrewBuilt 1.5 in. Tri-Clamp Thermowell: bit.ly/3XBqw3o
BrewBuilt SlingBlade Electric Heating Element: bit.ly/3Kb6cmn
BrewBuilt CIP Spray Ball: bit.ly/3XORdlD
ELECTRONICS
InkBird Temperature Controller: amzn.to/3hU9VJj
Heating Pad: amzn.to/3OuKHgR
Tilt Hydrometer: bit.ly/3efmLNj
PH Meter: amzn.to/3FEVsKN
BREWERY TOOLS
Brewzilla Lift-n-lock Pulley System: bit.ly/3EauXeL
MaltZilla Grain Mill: bit.ly/3sUwZd6
Grain Scale: amzn.to/3T0qC2j
Drug Dealer Scale: amzn.to/3JwqC5J
Espresso Spoons: amzn.to/3Ldq0mC
KEGGING
Torpedo Keg: bit.ly/32vvkOx
EVABarrier Double Wall Draft Tubing: bit.ly/33yXpaL
Duotight Ball Lock Quick Disconnect (QD) - Gas In: bit.ly/413dgYC
Duotight Ball Lock Quick Disconnect (QD) Beverage Out: bit.ly/3YPj1HT
NukaTap Faucet: bit.ly/3tuf1Qb
NukaTap Flow Control Faucet: bit.ly/34Tzgwk
BARRELS
Oak Barrel 56L: bit.ly/3Wiwua2
Oak Barrel 28L: bit.ly/3Nuhq5a
Oak Barrel 20L: bit.ly/3sRcvBI
PRODUCTION
(All you need to get started is your PHONE!)
Epidemic Sound (MUSIC): bit.ly/3TSJf9L
Canon M50: amzn.to/3NtFN2O
SmallRig M50 Cage: amzn.to/3h9YFI0
Canon EF 50mm f1.4: amzn.to/3STR7Xe
EF to EF-M Speedbooster: amzn.to/3sVht0k
Blue Yeti USB Mic: amzn.to/3WDcpvx
Zoom H6 Audio Recorder Kit: amzn.to/3Ug1d6t - Навчання та стиль
For anyone planning to brew this: I pitched a single pack of Philly Sour, fermented at 75F and got concerned when there was no airlock movement during the first 48 hrs. After some research, I learned that this lag phase is where the lactic acid production takes place. Day 3 I had a bit of movement and it was ripping hard on day 4.
I had seen other Philly Sour videos which reported mixed results with regards to the level of acid production so I had tempered my expectations. Pulled a gravity sample on day 6…smelled great, taste was perfect and my pH reading was 3.49. Looking forward to the next brew with this yeast🍺
Stoked it turned out well for you! Perfect pH 👌🏼🍻
Still to this day I’m not a huge fan of sours, but this play on this style of beer has me interested! I might have to try this recipe and have this on tap this summer. Keep up the great work, love your content!
Pics or it didn’t happen! 😂🍻 Thanks dude!
Nice job, dude. I work in the cellar at Prairie Artisan Ales. Very similar to one of ours. That head retention was impressive.
Dream!! If I get I chance to visit I’ll be lookin for Stew!
MBC at 0:38 in
🙌🏼🍻
Yet another banger, Dan! I love fruited sours and adding a touch of vanilla sounds awesome, can't wait to brew another so I can give that a go 🍻🍻
Thanks dude! Stoked to see yours!
Brewed this for a March Madness gathering and it was a hit. Made my own fruit purée and used a carb stone at the bottom of the corny to keep the fruit in suspension👍🏻
Hell yea that sounds perfect!
Did you continued the fermentation after you added the blackberry purree until the gravity was stabilized again or did you drop the temperature after the addition of the fruit so it keeps all the sugars unfermented and retain all the "fruitness" to the rest body of the beer?
Good question. I'm thinking about adding the puree to the primary so it boosts abv. In the video, he added it to the keg and carbed is my assumption.
When you added the puree to the keg, how long did you let it rest condition and how did you mix the puree and beer together so the puree was incorporated?
Dan , nice video and nice tip regarding the vanilla addition for sweetness . Gotta get me some of that fierce fruit !!! Thanks dude !
I just made a batch and managed to hit my gravities which is always a plus. I made a few changes like using actual vanilla beans and going pretty heavy on them. I'm also only using philly sour yeast to give it room to drop the ph significantly. If I knew all the ingredients would cost me over $110 I would've thought twice about it but I can't wait to try it out when it's done!
Amazing how it added marshmallow and fruit. the beer must have been delicious! Congratulations brewer!
I don't know what I'm doing. But soon I shall learn! This looks amazing
Brewed this beer Friday only with blueberry puree instead of blackberry. Cant wait to see how this turns out.😁
Amazing videos you have!
Yes dude 🙌🏼 let me know how it turns out!
Looks incredible. Always enjoy your videos man!
Thanks! Love to hear it!
Such a great video, nice and clear text and beautiful beer!
Stoked you liked it! 🍻
Hi, great vids :)
! What was your finished pH? What was your fermentation temp using a mixture of philly sour and kviek? TIA
I just kegged this. What has been everyones experience with not using a floating dip tube. Im thinking I need to switch to one to avoid the pulp or is that just the first few pints?
Looks awesome, great idea on the marshmallows!
Dude! Love the ideas you presented! Gonna have to try that marshmallow trick myself. I’d bet that would work nice for a dessert stout too! Philly sour is on the list of summer brews this year so I can’t wait to try it out and see what happens!
🙌🏼🍻
Big Fan of Drekkers! Just transferred 3 gallons of sour beer on top of 16 pounds of fruit yesterday and carbing now. Hoping for a similar result. Love the Philly sour yeast👍
Sounds great I like that kind of fruit to beer ratio!
Always love your videos, Dan. Super high quality editing/production (as well as good brews!). Do you come from a media background by any chance? Have to tip my hat to the quality, interesting content you produce, you're a real pro!
Thanks man you’re too kind! And I work as a Learning Experience Designer making lots of tutorial video content for a SaaS company
That looks dang delicious.
Could I ask your water chemistry numbers you used based off your NEIPA recipe?
did you have to kill the yeast with some PMB or anything before mixing with the puree in the keg? Or just relying on temperature to stop any refermenting?
For now it’s still live in the keg but I’ll need to kill it if I end up canning. Looking like it’s not gonna last much longer 🍻
Was there any issue with the marshmallows coating any equipment once chilled or any difficulty cleaning? I heard a commercial brewery (can't remember which) was having some issues with marshmallows doing that with use in the kettle. I'm just about to add them to an Imperial Chocolate Stout but post primary fermentation.
I think you start running into problems if you use them all the time. Didn’t have any issue using them once
I heard someone else mention this before, but honestly not sure how this could mess anything up. I make my own marshmallows and can say all they are is sugar, corn syrup, flavoring and some gelatin. About half a marshmallow is just air from the whipping process. All the ingredients are easy to break down when hot, so I guess if you wait to long to clean or clean with cold water you could have a issue.
That brew sounds amazing. Did you co-pitch the yeasts or wait until the Philly was finished producing the lactic? Good tip with the vanilla. Thanks for the info and excellent production value.
Thanks! Yep copitched them at the exact same time and it worked out well 🍻
That’s interesting! I’ve read other yeasts will outperform and overtake the Philly so it’s cool to see a data point showing you can co-pitch it and still get a sour brew. Did you happen to get a final pH?
Did you add both yeasts at the same time?
No gasket on your keg lid?
No no just popped the lid on while I was setting up the shot to protect it and I put it on after the purée was added
With the way you added the fruit in the keg you have to keep this cold or it can risk starting fermentation back up again and making a mess. Right? Or am I thinking of a different type of fruited beer?
Yea you have to either let it ferment more in the keg or get it cold and drink it fresh
Dan
Looked good. That glass of yours is cracked circumferentially just above the stem or bottom of the glass. I've had this happen spontaneously to one of my glasses. The top will fall off the bottom and it will be messy!
Oh god the future is not looking good for me lol
Great video as always, Dan. I have been incorporating vanilla into a lot of my sours over the years, especially when I am imitating something like a pastry or cobbler sour. I make my own with high quality beans split open, scraped and then chopped up. Place it all in a jar with some vodka for a few weeks and you're left with a higher quality extract than you can typically get in the store.
Question: Did you add anything to the beer to prevent a secondary fermentation or just rely on the low temps of your keezer to prevent it?
Thank you! I used a tincture like that in this beer and it turned out well so I think I’ll make some more! I didn’t add anything to kill the yeast yet but I will need to if I end up canning it
@@HopsANDgnarly I used potassium sorbate for a satsuma pale ale and it turned out well. Wine makers use it for the same purpose which is where I got the idea after talking to a friend who makes muscadine wine.
Is there a big difference if I add the puree to the primary compared to the keg? I want a little more abv and assume it would add more sugar in the fermenter boosting the abv compared to the keg. The beer has been in the primary now for 2 weeks and sitting at 1.016. Thanks in advance.
In both cases you’ll see some refermentation but it’d be very slow at serving temp. You can add it in primary, keep an eye on the gravity, and stop the fermentation wherever you’d like either by cold crashing (will still slowly ferment) or chemically using something like potassium metabisulfate or potassium sorbate or both
Why 2 yeasts?
Philly Sour produce lactic acid in the first phase and then it produces ethanol like regular yeast, it also has nice esters and fruity flavors.
I don't know about the second yeast you used, but that wasn't necessary if you are unaware.
I agree not super necessary just kinda fun
Nice looking beer dude!!!
Thanks man!
Yesss! Love to see the return to some sour beer. Just in time for spring 🍻 How's the solera doing?
🙌🏼 I keep topping off the solera’s airlock every couple weeks but it’s mostly just hanging out getting funky 🍻
great video Dan! is it ok to use the same fermentation vessel/kegs for sours that you would normally use for ales and lagers?
It’s somewhat of a gamble in most situations. But Philly sour yeast isn’t one of them because normal cleaning should easily wipe out any trace of the yeast. Brettanomyces and pediococcus are the ones you need to be careful with
Hey man, I made a mango marshmallow version of this and i cannot get the puree and beer to mix. any ideas? Thanks! tastes great so far just need it to homogenize. It's not carbonated yet so maybe that will help?
You will naturally have some separation due to gravity (which is why cans of this style usually say something about rolling the can). The best thing I’ve learned is to put purée into a keg or secondary fermenter first and transfer beer on top to help it mix. Rolling the keg when carbonating can help and if it’s in a conical tank you can shoot some CO2 into a lower port to “stir” it up. I also usually use a floating dip tube but that won’t necessarily help with mixing.
I'm thinking of making this over the weekend. Did you co-pitch the Philly and Loki, or wait a few days before adding the Loki ?
Sweet! If I remember right I co-pitched them in this one. You could easily get away with just using philly sour too
Thank you
🍻
What a beer!! Look absolutely incredible man! How are you liking that B40?
Thanks dude! I hear you’re looking for a 240v upgrade. I haven’t used a homebrew setup that can compete with Brewtools in really any category. Across the board I highly recommend it!
@@HopsANDgnarly NGL I am seriously eyeballing it, the price is tough to swallow though, discount or not!
@@TheApartmentBrewer Yep that’s for sure. The other ones I’m curious about are the Braumeister pro and BrewHa BIAC but there aren’t really any ambassadors or reviewers out there so it’s hard to know how they’d stack up
Excellent video! Just a few questions related the marshmallows as there appears to be a lot of debate online regarding marshmallows in beer.
1. Did you notice much marshmallow flavor?
2. Would you include the marshmallows again in this beer, and if so would you increase or decrease the amount, or keep it the same?
3. Some people recommend going with a marshmallow extract instead to get the marshmallow flavor as opposed to using actual marshmallows. Have you done that and if so, what is your experience with it?
Thinking of using marshmallows in my next beer and wanted to get your feedback. Thank you!
Thanks! Yep definitely noticed some vanilla and marshmallow flavor. You could do more but then you gotta start thinking about the heating elements and clean up process. Not a fan of extracts but if you go that route I’d combine it with some actual marshmallows. The homemade square ones would be killer in a beer too. The biggest reason I used them was to feed the Philly sour yeast but it ended up tasting amazing
@Hops & Gnarly I'm not a huge fan of extracts so if I'm being honest I was hopeful your answer would be "use actual marshmallows" which it was! I'm just getting into homebrewing, brewed my first wheat ale on Christmas Day (waiting to bottle it so I can brew my next one!) I will follow up when I brew with marshmallows and let you know the result. Thanks for the quick reply!
Sounds great! Have fun man 🍻
Nice looking beer! I just added 5 lbs of raspberry puree to my Gose at secondary. I hope it is enough?
It’s different for different fruits and styles but that sounds tasty to me!
Awesome channel, just found it this last week. You are my new favorite brewtuber! I am about to attempt a mango marshmellow smoothie sour based on this recipe! I bumped up the original gravity a bit since I know that the puree will dilute it in the end. Any idea what pH this one came out at? Was curious if I should copitch with my US05 kind of like how you did with Loki, or if I should give it a few days to sour first.
Stoked you found the channel! PH was around 3.4 and looking back I would just use Philly Sour I think
@@HopsANDgnarly Interesting, any specific reason? My OG is quite a bit higher and I heard philly is a pretty slow fermenter so I figured I would help it out with a powerhouse like 05.
It can't hurt anything to throw it in! Philly sour can be a little slower because it's going through two metabolic processes but it's super reliable. And it always comes through in the end! I'm just getting to the bottom of this keg and it tastes even better now than it did at the time of this tasting.
how's the pouring of this beer with the fruit puree in it? Does it clog up the ball lock?
Super easy going since all the seeds have been removed. I’m also using floating dip tubes in all my kegs
I added the 11lbs of puree to my keg and don't have the floating dip tubes. In hindsight I should've added the puree to the fermenter/secondary becasue I am pulling straight puree even after shaking/stirring etc. I will need to transfer it to another keg in a few days once everything settles. Just an issue I've experienced.
How did your tasting notes differ after the vanilla addition?
More perceived sweetness and body which helped emphasize both the marshmallow and blackberry. The blackberry purée on its own is pretty tart and needed that “sweetening” effect to make it taste like an actual blackberry
I could watch marshmellows melt like that all day...
🙌🏼 I was prepared for a mess that never came
On the verge of buying all this equipment
Would you offer one on one time with those who may need extra help and have many questions lol very serious inquiry
There’s a whole community of people who use this stuff that you can tap into online! I’d start by joining groups on Facebook like all grain brewers
How are you able to get such a high OG? I always come in about 1.045 no matter the grain bill/temp/volume.
Interesting normally it’s a result of more grains to the same amount of water but you also tend to see lower efficiency with heavier grain bills. So I can see how you’d hit the same gravity. I would try making a smaller batch. If you normally make 5 gallons of 1.045 wort try making 3 gallons of 1.060 and set your efficiency about 10% lower than normal. I think that could help break the pattern and you can adjust from there
@@HopsANDgnarly thank you for the advice! Time to break out the old 2-gallon fermentor then.
"Beer"
Sorry but nope. Hate anything pastry.